BANGUDE GHASSI (BUNT STYLE SPICY

M A C K E R E L C U R RY )
– Mackerels, Pomfrets, King Fish (Surmai), Indian Salmon (Rawas), Prawns & Crabs.
Mackerel curry – a famous Bunt version called the Bangude Ghassi – oh so spicy and perfect
for a rainy day when everything outside looks bleak and depressing.
For those of you who wish to know the difference between the way Bunts make their curries
and the way we Catholics make it is that they make use of Fenugreek (Methi) & Carrom
(Ajwain) in a majority of fish and meat dishes which makes it distinctly flavourful and
fragrant. Mangalorean Catholic cuisine has a lot of Portuguese/Goan influences which makes
our food comparatively a bit on the sweetish/blandish side with spice levels that are
drastically toned down.
Bangude Ghassi
You Need:

 6 small Mackerels (about 450-500gm)

 5-6 curry leaves
 salt to taste

For the masala

 1 small onion
 3 tbsp grated coconut
 1 level tsp coriander
 1 pinch cumin seeds (jeera)
 1 pinch fenugreek seeds (methi)
 1 pinch carrom seeds (ajwain)
 6 peppercorns
 3 long dry chillies (Bedgi/Kumti/Kaddi)*see note
 3 short red chillies (Harekala)* see note
 1 green chilli (increase it to 2 chillies as per your spice tolerance)
 1/4 tsp turmeric pwd
 1/4 inch ginger
 1 marble size ball tamarind (or about 3/4th tsp pulp/paste)

For tempering/fon/tadka/bagar

 4 cloves of garlic (with skin) crushed

 2 tsp oil

Note:
1. You can use a mix of Bedgi and Kashmiri chillies if you are unable to find the
Harekala/short chillies which are used for the spice. Kashmiri chillies give the colour
and Bedgi (Byadge) are medium spicy.
 2. Method:
1. Descale and thoroughly clean the Mackerels and allow to drain in a colander.
2. Dry roast all the ingredients (except the ginger and tamarind) mentioned in ‘For the
masala’ one by one. Remove and let cool. Then grind them along with the ginger and
tamarind to a paste (needn’t be fine) using a little water.
3. In a pan place the fish, salt to taste and curry leaves and add the masala. Add about
1-1/2 cups of water (or less if you wish it a bit thick). Gently turn the vessel and shake
it to enable the masala to mix with the water. Avoid using a spoon. Bring the gravy to
a boil
4. When the gravy has come to a full boil, turn off the flame and in another smaller
pan heat the oil for tempering and when it is hot, toss in crushed garlic with skin and
stir for 3-4 seconds before adding it to the gravy

Give the classic, favourite cocktail a creative

makeover
This Gin and Tonic Day, we take you through a few refreshing G&T recipes, some that
are reinventing the classic in creative ways. So bring out a good gin, flavoured with
botanicals like fruits and spices. You can get several excellent ones in India now.
Try Terai, Jin Jiji, Samsara, Pumori, or GinGin. Pick up a few bottles of Indian tonic
water brands like Svami, Sepoy & Co, Jade Forest or Bengal Bay. 

3. Customise with some great tonic water, garnish and add elements according to your taste
to elevate the classic drink.
4. On an aside, did you know that tonic water originated in India in the 1820s? They were
used as a panacea to combat malaria among British Army soldiers. It began as a mix of
quinine with gin, water and sugar. What began as a disease-fighter soon segued into one
of the most popular sundowners ever. It's ironic therefore that till recently. The country
used to import tonic waters. But now, India is making some of the best ones in the
market. Cafes and eateries are pairing them with not just gin, but even with coffee.
5. Enough said, let's get cracking on the recipes. 

The Classic
Typically served in a rock glass or high ball glass, the classic gin and tonic is insanely
easy to make and adds the right dose of zing to your day. Chill the glass, fill it with large
ice cubes, then pour the gin and squeeze one slice of lime. Now add the tonic water and
fit in the second slice. Balance the ratio according to your liking and get ready, sip. 
Spin around this basic recipe and make the drink as creative as possible. 

The Parisian
It is super easy and adds a smooth, earthy flavour to your G&T. The perfect blend of
herbal liqueur, alcohol and tonic water combine to give the right taste and high spirit.
Take a herbal gin (like the Maharani) and pour a tablespoon of elderflower liqueur. Add
equal parts tonic water and champagne, garnish with a slapped sage leaf or two, and a
lemon wedge. Serve it in a chilled rock glass or goblet.

Grapefruit & Pink Peppercorn

This is a great recipe for those with a liking for a tropical, and slightly spicy taste. The
beautiful pink look and the grapefruit taste goes perfectly with the gin to elevate the
classic drink. Fill your glass with ice and add about 30 ml of grapefruit juice, 30 ml of
 simple syrup (vary depending on your taste), 40 ml gin, and stir gently until the drink is
well combined and chilled. Garnish with a slice of grapefruit and a handful of pink
peppercorns. Serve in a long glass for a dose of the aesthetic.

Posh G&T
Want to elevate your classic G&T? This recipe spells vibrant and rich flavours with every
sip. The fresh berries and added elements will surely make you stand apart in the crowd.
Take a vibrant, citrussy gin (the Monkey 47 hits the right notes) and add a tablespoon of
sweet vermouth. Add two dashes of peach bitters, top with tonic, and garnish with a
generous handful of luscious, seasonal berries. 

Roasted Pineapple G&T

Grill or BBQ pineapple wheels for a couple of minutes or until they are lightly browned,
smoky and caramelised. Cut one wheel of pineapple into wedges and muddle it into your
cocktail shaker. Add ice, gin and juice. Shake for two minutes. Strain into a glass with
ice. Top up with tonic water and garnish with another grilled pineapple wheel and/or a
mint leaf.  You can add a squeeze of lime if the drink is a little sweet for you. Tinned
pineapple chunks can also be used as an alternative.

Pink Rose G&T

If you like subtle floral taste and a smooth texture to your G&T then this recipe is ideal
for you. The rose pink tinge, the light flavours and a modern makeover of the classic
drink is sure to make it a signature item. Add 30 ml of rosewater-infused cool syrup to
your drink shaker along with large ice cubes, 40 ml gin and 100 ml tonic water. Shake
gently and pour it in a chilled glass and stir, again gently. Garnish with fresh rose petals
and a slice of lemon.

Berries Baked Yoghurt by Chef Prem 

For Berry Compote
Ingredients

 Blueberry - 200 gms

 Raspberry - 100 gms
 Blackberry - 100 gms
 Sugar - 200 gms
 Water - 100 ml

Method
Boil all the berries with sugar and water for 10 to 15 minutes.
Remove from heat, let it cool down and keep in the freezer for an hour.

For Baked Yoghurt

Ingredients

 Yoghurt  400 gms

 French cream 400 ml
 Condensed milk 400 gms

Method
Take a bowl and put all the ingredients together. Mix everything well until smooth.
Pour the mixture in a ceramic bowl.
Bake in a pre-heated oven at 160°c for 10 to 12 minutes.
The middle of the mixture should be jiggly (uneven). If it’s still liquid, bake for a couple of more
minutes. Remove it from the oven, allow it to cool and refrigerate for an hour.
Take 2 spoons of the berry compote, pour it on top of the baked yoghurt and serve.
 

Matar Ki Tikki
Ingredients

 Green peas - 200 gms

 Ghee - 50 ml
 Green chilli - 05 gms
 Garlic paste - 05 gms
 Ginger paste - 05 gms
 Cumin seeds - 10 gms
 Garam masala powder - 10 gms
 Mace powder - 1 gm
 Green cardamom powder - 1 gm
 Chili powder - 5 gms
 Salt - to taste

Method
Take ghee in a pan, add the cumin seeds. When the cumin darkens and gets aromatic, add green
peas and sauté well.
Now add ginger and garlic; cook until it turns golden. Then add all powder spices and cook until
they mix well.
Once cooked, transfer from the pan to a mixing jar and make a slightly flaky paste.
Now make small patties as per desired size and shape.
In a non-stick pan, add 1 tsp ghee and when hot, place 3-4 patties in the pan.
Cook till bottom is golden brown and crispy. Flip to cook the other side similarly. It will take
approximately 3-4 minutes to cook one batch.
Cook all the tikkis till both sides are golden brown and serve hot.

Dates and Fig Barfi

Ingredients
Dates (seedless)             300 gms
Figs                                 150 gms
Almonds chopped           75 gms
Cashewnut chopped        75 gms
Pistachio chopped           75 gms
Poppy seeds                    15 gms (for coating)
Cardamom powder         1 tsp.
Gold leaf                         2 sheets

Method
Soak the figs overnight, drain and grind them to a paste
Cook in a thick bottomed pan on slow heat till it starts to become like a tight dough
Add chopped dates, and all the chopped nuts, keep stirring and cooking on slow heat,
Lastly add cardamom powder and stir. Till now it should have become a homogenous mixture.
Let it cool down slightly and then set into a tray, tightly packed.
After it’s cooled down completely, it will be well bound, you can cut shapes with a cutter or knife
Garnish with poppy seeds and gold leaf.

Dal Pakwaan
Ingredients
For Chana Dal:
1 cup chana dal, soaked 1 hour
4 cup water
1 tsp ghee / clarified butter
½ tsp cumin / jeera
2 green chilli, slit
few curry leaves
½ Tomato, finely chopped
½ tsp turmeric / haldi
¼ tsp kashmiri red chilli powder
½  tsp pepper, crushed
½ tsp aamchur / dry mango powder
pinch asafoetida / hing
¾ tsp salt
½ tsp jaggery / gud
¼ tsp garam masala
2 tbsp coriander, finely chopped
Dal Pakwan by Chef Anshuman Bali

For Pakwan:
1 cup wheat flour / atta
1 cup maida / plain flour
½  tsp pepper, crushed
¼ tsp ajwain / carom
¼ tsp cumin / jeera
¼ tsp salt
2 tbsp rava / semolina / suji
2 tbsp oil, hot
 
Method
Boil the soaked chana dal and then temper it will all the ingredients mentioned in the list.
Make a dough from the Pakwaan recipe ingredients and let it rest for a while.
Roll the dough like pooris and fry in medium hot oil till the poori becomes crispy, take out on
absorbent paper.
For the assembly put the whole or crushed pakwaan on a plate and pour the chana dal on top
evenly.
Now add sweet tamarind and mint chutney to it and garnish with chopped onion, chopped
coriander, pomegranate seeds and chaat masala.
Enjoy this dish as dal pakwaan.

s by Olive Bar and Kitchen

The Canapé Platter will wow your guests,

We reached out to Chef Dhruv Oberoi, Head Chef, Olive Bar & Kitchen and he was happy to
share some of the best recipes from his menu.

Boozy Potter’s Cake

Ingredients

Eggs 2 
Flour 125 gms
Butter yellow 125 gms
Powdered sugar 100 gms
Dried fruits 80 gms
Toasted nuts 40 gms
Milk powder 10 gms
Vanilla 1 tsp
Baking powder 1 tsp
Wheat beer 100 ml
Boozy Potter's Cake
Method
In mixing bowl, sieve flour, milk powder, and baking powder.
Then, add in dried fruit and nuts in the sieved flour.
In a bowl, whisk in butter, sugar, and vanilla essence.
Add the sieved flour and nut mixture, then gradually add eggs.
Just before baking, pour in the freshly opened beer.
Quickly pour the batter in a seasoned and greased earthenware or any cake mould.
Place it in a pre heated oven and bake it for 160 degrees for 15 minutes and than 180 degrees for
5 minutes.
Serve hot and fresh with choice of ice cream (I prefer classic vanilla or vegan coconut). 
 

Indo Canapé Platter

Vegan fondue & cracker
Ingredients

Coconut cream 150 gms

Madras curry powder 5 gms
Mustard oil 10 gms
Fresh garlic 2 pods
Fresh red chilies 2
Juice of 1 lime
Lime leaf 1
Palm sugar to taste
Salt to taste
Assorted crackers
Method
In a pan, heat oil with sauté garlic and chilies.
Add madras curry powder and palm sugar.
Add coconut cream and bring it to boil, make sure to reduce it till thick.
Add lemon juice and lime leaf, cool it down and let it rest with the flavourings.
Next day strain and serve cold with vegan crackers.
 

Corn and quinoa

Ingredients
Steamed corn 100 gms
 Crunchy fried quinoa / any grain 20 gms
BBQ sauce 5 gms
Sesame oil 2 ml
Fresh red chilli sliced 1 no
Spring onion chopped 5 gms
Salt to taste
Method
In a bowl, add the BBQ sauce, sesame oil, fresh red chilies, spring onion and salt.
Add corn, toss it well and top it up with fried quinoa.  

Edamame and peas

Ingredients
Steamed edamame bean pods / boiled chickpeas 100 gms
Crunchy wasabi green peas 20 gms
Fresh mint 5 gms
Olive oil 10 gms
Lemon juice 5 gms
Salt to taste
Method
In a bowl, add mint, olive oil, lemon juice and salt.
Add edamame and toss it well. Top it up with crispy wasabi peas. 

Pickled mushroom / chicken

Ingredients
Fried mushroom or chicken leg 150 gms
Mustard seeds 3 gms
Mustard oil 30 gms
Fresh ginger paste 5 gms
Fresh chili paste 5 gms
Fried sliced garlic 10 gms
Fried sliced onion 10 gms
Fresh coriander 5 gms
·et  Method
In a pan cook ginger and mustard seeds in mustard oil, add chili, garlic and onion.
Cook it together until the flavor binds, add fried mushroom or chicken.
Once cool down add chopped fresh coriander.
Rest it for 24 hours in refrigerator and serve at room temperature. 
 

Bengal Old Fashion

Ingredients
For cocktail
Whisky (preferably bourbon) 60 ml
Angostura bitters 2 drops
Syrup 30 ml
Block ice 1 
For syrup
Mango ginger / fresh turmeric 50 gms
Jaggery 100 gms
Lime juice 5 ml
Roasted cumin 2 pinch
Water 100 gms
Method
For syrup

Boil everything in the pan (bring it to boil together), and reduce it down to half and infuse it
for 24 hours with the fresh mango ginger/ fresh turmeric.
Strain and reserve it in a bottle.
For cocktail
In shaker or a glass, pour whisky, bitters and syrup.
Stir it nicely with a block of ice till it’s nicely chilled.  
Pour into a cut whisky glass and garnish with fresh ginger slice.
erbread house at The Leela Ambience Convention Hotel,

Here's the next edition of our ongoing series on

Christmas recipes
Mulled Wine Xmas Sangria
Ingredients
Slow cooked red wine - 150 ml
Whole spices - 150ml
Triple Sec – 30 ml
Cognac / Spiced Rum – 30 ml
Orange peel
Mulled wine Christmas Sangria

Method - Slow cooking

Slow boil wine along with triple sec, spiced rum or cognac, and all the whole spice ,except
bay leaf.
Garnish
Dehydrated orange chip / cinnamon stick and star anise. Serve warm
 

Dirty Chai Eggnog

Ingredients
Bourbon - 30ml
Baileys - 30ml
Whole spices – cinnamon, clove, cardamom and few black peppers
Earl Grey Tea - 60ml
Sweet cream foam to top up
Method – Shaken
In a cocktail shaker, put whiskey, Baileys and all spices, muddled. Add room temperature Earl
Grey tea. Give a hard shake and double strain in a martini coupe glass, and add maple syrup or
honey for sweetness. Top up with sweet cream and garnish.
Optional: Add egg white, give a dry shake and pour into the glass
Garnish
Cinnamon powder and star anise.
Double strain (maple syrup or honey to be used). Double strain in a martini coupe glass.
Dry shake – egg white (optional)

Stollen Bread
Stollen Bread

Ingredients  
Flour, 500 gm
Milk, 125 gm
Fresh yeast, 25 gm
Butter, 250 gm
Sugar, 50 gm
Mix spices, 05 gm
Salt, 8 gm 
Mix fruit, 600 gm
Lemon zest, 3 gm 
Gluten, 20 gm
Clarified butter, 250 gm
Marzipan, 100 gm
Method
In a bowl, soak all fruit in the rum overnight. Dissolve the yeast and milk with a pinch of sugar.
Mix flour, yeast mixture sugar, gluten, mix spices, lemon zest and salt for several minutes. The
dough should just come together and not be very smooth yet. Add butter and mix until flour and
butter completely incorporated and become smooth dough. Remove from the bowl and let the
dough rest, covered for 30 minutes.
Knead the fruit into the dough. Turn the dough out onto a greased surface, divide it into three
pieces, and shape each piece into oval shape. Place one piece of marzipan down the longer center
of each oval and fold dough over it lengthwise. Leave the top edge of the dough just shy of the
bottom edge. Press the top edge to seal it to the dough below. Place the bread on a baking sheet
covers them and let them rise until puffy. Bake the stolen for 30 to 35 minutes, until golden
brown in preheated oven at 200 degree Celsius. Removes the stollen from the oven and brush
them with melted butter and dust with icing sugar. Transfer on a rack to cool completely. Wrap
airtight and store in chiller.  

Pumpkin and Thyme Soup

by Chef Archit, Head Chef at Rudy's Bar and Grill, Goa

Q`150gm yellow pumpkin  

10 gm onion 
10 gm garlic 
15 gm coriander seeds
2 gm star anise 
1/2 inch cinnamon stick 
15 gm thyme 
500 ml orange juice 
2-3ml oil 
5 ml white wine(optional)
Method:
In a pan heat the oil. Add the star anise, cinnamon stick and coriander seeds, sauté for a minute.
Add the thyme and continue to stir. Add the chopped garlic and saute for a minute. Add the
chopped onion and saute till translucent. Add the sweet pumpkin and make sure you dice the
pumpkin into medium size pieces. Add salt. Once the pumpkin is slightly sautéed add the orange
juice. Let it come to a boil and then reduce the flame to a simmer, and cook the pumpkin till it is
completely soft. Takes about 15-20 mins for the pumpkin to get soft. Take out the star anise,
cinnamon stick and thyme leaves once the pumpkin has cooked fully. Blend mixture into smooth
purée. While assembling, heat the puree with a ladle of vegetable stock and 5ml white wine and
bring to a slow boil, check the seasoning and turn the gas off.
Plate it in a soup bowl. Garnish with few drops of extra virgin olive oil and few sprigs of
microgreens such as peashoot, and voila!
Ginger Soy Chicken with Mash Potato 
by Chef Archit, Head Chef at Rudy's Bar and Grill, Goa

The ginger soy chicken

Ingredients: 
Chicken thigh boneless 120-150 gm
Bird eye chili 5 gm
Ginger 10gm
Dark soya sauce (preferably the brand Kikkoman) 10ml 
Refined oil 15ml 
For the mash: 
Potato  2 large 
Parmesan cheese 10gm
Cream 10ml
Butter 15 gm 
Salt to taste
Crushed black pepper 2 gm
Procedure: 
Finely chop the ginger and the bird eye chili and add to a mixing bowl. Add the soya sauce to this
bowl, and then the chicken and mix well. Marinate it for atleast 1 hour. Take a fry pan and add
the refined oil, make sure it reaches smoking temperature and then place the marinated chicken.
Sear the chicken on both sides for 3 mins, and then put it in the oven for another 2 mins.
For the mash: 
Peel potatoes and cut it into cubes. Cook the potatoes in salted water till they become soft. Drain
the water and then pass the potatoes through a strainer, or using a masher, mash the potatoes. To
finish the mash, in a sauce pan add the potatoes, butter, cream and mix well on medium flame
uptil you get a smooth mixture. Add parmesan cheese and mix well. Finish with a touch of
crushed black pepper. 
Plating: 
Spoon the mash according to your preference, and place the cooked chicken and garnish with
microgreens

Christmas Turkey
by Chef Vishal Thakva's, Chef De Cuisine, Alba, JW Marriott, Bengaluru
The traditional Christmas Turkey

Ingredients:
Turkey whole 3kg

Maris piper potato 1kg

Haricot beans 500gm
Carrot 500gm
Brussels sprouts 500gm
Bread sauce
Cranberry sauce
Turkey gravy

Braised red cabbage

Method
Blanch, roast vegetables in oven for 10 minutes at 180 degree celsius. Removing the Leg bone
and breast bone from a whole turkey makes it cook faster. Insert the knife between the breasts
from top and go along the carcass of the breast. Snap the shoulder joint from the turkey. Take the
breast, put it in sous vide bag with herbs, seasoning, butter and cook it in water bath for 1 hour at
65 degree celsius. Before service take it out from the bag and sear it from skin side only. Insert
your knife horizontally along the top side of the thigh. Slowly separate the meat from the bone.
Once the thigh is deboned, start stuffing with turkey mince, dried fruit, seasoning, give round
shape to the leg with the help of food plastic wrap and put it in sous vide bag along with butter.
Cook it in water bath for 1 hour at 65 degree celsius. Before service take it out from the bag and
sear the roll from the skin side only.
Bread Sauce
600ml milk
50g butter
1 onion, chopped
6 cloves
6 peppercorns
2 garlic cloves
Method:
Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain
and return the liquid to the pan. Add the bread crumb, simmer for 3-4 mins and stir in cream. Add
nutmeg, season and serve.
Cranberry Sauce
200 gm sugar
250 ml orange juice
800 gm frozen cranberries
Optional: orange zest, cinnamon, nutmeg
Method: 
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the
cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and
place sauce in a bowl. Cranberry sauce will thicken as it cools.
Turkey Gravy
Turkey drippings from the roasting pan
All-purpose flour
Dash of Worcestershire sauce
Freshly ground pepper and salt to taste
Unsalted butter
Method:
When turkey and bone roasting is done, pour all the drippings in a pan and keep it aside. Start
making roux in a sauce pan by adding flour and butter. Cook until the flour turns brown slightly.
When the roux is ready, add all the dripping to the sauce pan and stir constantly. Once the gravy
gets thicken pass it through sieve and finish with butter.
Braised Cabbage
1kg cabbage
25gm butter
1 orange juice and zest
150ml red wine vinegar
1 cinnamon stick
50gm brown sugar
150ml port wine
Method:
Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp
knife to thinly slice the cabbage. Heat the butter in a large saucepan. Add the shredded cabbage,
then pour over the port, red wine vinegar, orange juice. Bring up to the boil, then reduce the heat
to a simmer, cover the pan and cook for 45 mins-1 hr, until the cabbage is softened. Add the
orange zest to the pan along with the cinnamon stick, then cook for 1 min more. 

Recipes from the Kitchens of a

Cruise Line

Los Lobos’ Guacamole,

Here are two easy to make recipes from the chefs at

Norwegian Cruise Line
An ocean cruise holiday sounds like a dream right now. While setting sail to explore some of the
world’s prettiest sights is not yet possible, we asked one of the world's top cruise companies,
Norwegian Cruise Lines, to share recipes from the menus of some of the brand’s most popular
onboard dining destinations. 

Le Bistro’s Mushroom Soup

If you love mushrooms or are in the mood for some hearty soup, this is the perfect recipe for you.
This mushroom soup is a guest favourite at onboard fine dining restaurant, Le Bistro, especially
when cruising the cooler climates of Northern Europe and Iceland. Settle in with a bowl of this
delicious soup, served with a side of daydreams of Norway’s dramatic fjords, Iceland’s famed
blue lagoon and the colourful dome-topped buildings of St. Petersburg.

Le Bistro's Mushroom Soup

 Ingredients
2.5 Tbsp Olive Oil
1/4 cup Onions, Diced
1 ea. Fresh Peeled Garlic
2 ea. Fresh Thyme Sprig of Thyme
1/2 ea. Dry Bay Leaf
1 cup White Button Mushrooms
1/8 cup Dry Porcini Mushrooms
1/8 cup Dry Morel Mushroom
1/3 cup White Wine
3/4 cup Chicken Stock
3/4 cup Heavy Whipping Cream
1 ea. Shallot
1/2 cup Portabella Mushrooms
1/4 cup Maitake Mushrooms
5-6 ea. Fresh Sprigs Tarragon
5-6 ea. Fresh Sprigs of Parsley
1/4 cup Butter
Pepper to taste
Salt to taste
Method
Step 1: Rehydrate dry mushrooms in water, minimum 1hr, strain through fine mesh and reserve
water. Cut in small pieces after. 
Step 2: Clean fresh mushrooms and reserve mushroom trimmings to add to soup in step 4. Cut
white button mushrooms in quarters. Dice portabella mushroom in ½ inch pieces. Cut maitake in
thin and even slices. Chop thyme, parsley and tarragon. Finely dice 1 shallot. 
Step 3: In a heavy-duty pot on medium high heat add olive oil, and sauté white button
mushrooms (only) until browned evenly. Add the onion and cook until translucent. Add garlic,
bay leaf and thyme and sauté well.
Step 4: Add white wine and reduce by 50%. Add mushroom trimmings. 
Step 5: Add stock and strained liquid from rehydrated dry mushrooms (about 7FL OZ.). Continue
to simmer soup for 10 minutes and stir occasionally. Add salt and pepper to taste. Remove bay
leaf. 
Step 6: Add heavy cream and simmer for 5 minutes. 
Step 7: Blend soup with stick blender to desired consistency. Add cold butter. Set aside for
plating. 
Step 8: Heat a sauté pan on medium heat. Sauté porcini, morels, maitake and portabella
mushrooms. Finish with shallots, tarragon and parsley. Season to taste. 
Plate by combining soup and ingredients from step 8, and garnish.

Los Lobos’ Guacamole

Ready to kick back with daydreams of the Mexican Riviera and a side of delicious guacamole?
Imagine swimming with dolphins in azure waters. Picture yourself reclining on Puerto Vallarta’s
Las Caletas Hideaway – considered one of the world’s top secluded beaches or unwinding on a
balcony with this savory guacamole and a tropical sunset. Los Lobos guacamole is a guest
favourite and is sure to be a hit at home.

Los Lobos’ Guacamole

Ingredients
5 avocados, seeded and chopped
1/4 cup of onion, diced
3/4 cup of tomato, cored and diced
3 tbsp of cilantro, chopped
1 tsp serrano, seeded and chopped
1 tbsp jalapeno, seeded and chopped
1/8 cup lime juice
Salt to taste
Instructions
Cut the avocados in half, take the seeds out with the knife. Remove the pulp from the skin using a
serving spoon. In a mixing bowl combine the rest of the ingredients using the pestle. 

Gulab Jamun Cheesecake by Chef Anas Qureshi

The delectable Gulab Jamun Cheesecake

Ingredients:
350g plain digestive biscuits
120g ghee or unsalted butter, melted, cooled
600g cream cheese, softened
350g jaggery, chopped
8 gulab jamuns
1 cup (250g) sour cream
200ml thickened cream
4 eggs, lightly beaten
1/3 cup (50g) cornflour
2 tsp lemon juice
50g blueberry compote
Method:
1. Preheat the oven to 180°C. Grease a round 20cm springform cake pan and line the base and
side with baking paper.
2. Place biscuits in a food processor and whiz to crumbs. Add ghee and whiz to combine. Press
into the base of the prepared pan and chill until needed.
3. Place cream cheese and 250g jaggery in a stand mixer fitted with the paddle attachment and
beat until smooth. Beat in sour cream and cream. Add eggs, one at a time, beating well after each
addition. Beat in cornflour and lemon juice, Cut the gulab jamuns into halves and place them on
the biscuit base and pour the cream cheese mix over it. Wrap the outside of the pan in 3 layers of
foil and place in a large roasting pan. Add enough boiling water to come halfway up the sides of
the cake.
4. Reduce oven to 150°C and bake cake for one hour, 40 minutes or until just set with a gentle
wobble in the centre. Turn off the oven and cool for one hour in the oven. Remove cake from
oven, cool to room temperature, then chill for three hours or until cold. Remove from pan and
place on a serving plate.
5. When ready to serve, melt remaining 100g jaggery in a small saucepan over medium heat with
2tbsp water, stirring to dissolve the jaggery. Cool completely, then pour over the cake garnish
with blueberry compote and fresh mint leaves.
Paan Jamun by Chef Harangad Singh
The Paan Jamun by Chef Harangad

Ingredients (For 20 pieces):

Khoya 500gm
Chena 100gm
Maida 100gm
Elachi powder  1/2 TSP
Baking powder 1/2 tsp
Method:
1. Mash khoya so fine that there is no grainy texture. You can grate and then mash it.
2. Now add the chena, maida, elachi powder, baking powder.
3. Knead the dough ensuring that no lumps are there and you form a smooth dough add milk if
the mixture looks dry. Leave to rest for 30 minutes.
4. Meanwhile make sugar syrup.
5. Roll them into equal size small smooth balls.
For sugar syrup
1.5 cup sugar
1 cup water
1tsp rose water
1tsp milk ( see notes)
Method:
Bring sugar and water to a boil in a saucepan on a medium heat.  Drop in a few threads of saffron
and green cardamom.
For frying the jamuns:
1. Heat ghee in a wok on a medium heat once hot lower the flame and wait a minute pop in the
jamuns slowly and fry on a low heat.
2. Once they start to brown rotate slowly so that they have even colouring on all sides.
3. Remove and drain on the kitchen towel to remove excess oil.
4. Add the jamuns to the sugar syrup and keep the syrup on a low flame until the jamuns are soft.
5. Heating will help the jamun absorb sugar syrup and become soft.
6. Do not overcrowd them.
Banana and Toffee Toast by Chef Arvind Bharti
The easy to make banana and toffee toast

Ingredients:
White bread slices  2
Thick fresh cream   1 cup
Coconut oil   35 ml
Egg   1
Unsalted butter
Banana   1
Brown sugar      1 tsp
Whipped cream  2 tbs
Method:
1. Slice the white bread. Add the beaten egg to half of the thick fresh cream and whisk to
combine.
2. Dip each slice of bread into the mixture and shallow fry in coconut oil over medium heat to
achieve golden brown colour and crispy texture.
3. In a non-stick pan over a medium heat, combine the dark brown sugar, unsalted butter and stir
it well so that the sugar is dissolved with butter. Add the rest of the fresh cream and stir again.
Reduce it to half.
4. Preheat the oven. Peel and cut the banana in slices and arrange on a baking tray and spread
some brown sugar on the slices and roast them to get a nice caramelised flavour and firm texture.
5. On crispy bread, spread the generous amount of caramel sauce on it and top it further with
caramelised bananas.
Note: You can further add a nice dollop of fresh whip cream on top with some fresh
pomegranate.

Recipes from the kitchens of Kolkata’s Grand

Dame of Chowringhee
Laal shaak (saag), or amaranth as it is otherwise known as, is a popular Bengali starter dish. The
cooked leaves are eaten at the start (after the bitters) of a traditional full course meal. But did you
know that Pappu Singh, Executive Chef of Kolkata’s iconic The Oberoi Grand, has used this
humble leafy vegetable to make a tasty but nutritious flatbread which can be eaten with a side of
vegetarian or non-vegetarian curry? “This naturally gluten-free plant is a major source of protein
and vitamin C,” he pointed out. We requested him to share this recipe as part of our festive
special menu and he graciously agreed.
So this Diwali, go ahead and make the amaranth kulcha and who knows it may turn out to be
your star dish when everyone is clamouring for immunity boosting food?
Amaranth Kulcha
Photo Credit: Courtesy of Oberoi Grand Kolkata

Amaranth Kulcha

Ingredients (Serves 4)
100g Wheat flour                             
15ml Refined oil                                
2g Cumin seed                    
10g Garlic chopped          
5g Green chilli                        
200g Amaranth leaves   
2g Salt                                      
5g Coriander powder        
5g Coriander leaves           
2g Poppy seed                
20g Ghee/Butter
Method
Make a soft dough with wheat flour and water, keep it aside.
Clean and chop the amaranth leaves.
Take a thick bottom pan, heat refined oil, add cumin seeds and fry to a crackle. 
Add the chopped garlic and chilli and sauté well.
Add the chopped amaranth leaves to the sautéed mix.
Cook well, add salt and coriander powder.
Once the water dries up, add coriander leaves and poppy seeds. The filling is ready.
Now make ‘peda’ with the dough, fill it with the amaranth mixture and roll it like a ‘chapati’.
Heat the iron griddle and cook the ‘kulcha’-s. Finish with ghee or butter.

Standing amidst the chaotic heart of Kolkata, on top of the Esplanade, the more than a century old
Oberoi Grand is not only a picture of solid calm but is also layered in history. The hotel has
presented the city with a series of restaurants over the years, each as famous as the one before or
after it. 

Dak Bungalow Murgi Roast

Dak Bungalow Murgi Roast
Ingredients
One (900-1100g) Whole chicken with skin            
50g Ginger garlic paste   
100ml Mustard oil                                            
150g Yoghurt                                      
20g Red chilli powder                       
5g Green cardamom                         
5g Star anise                                       
5g Clove                                                               
10g Black salt                                      
5g Salt                                                   
5g Red chilli whole                           
2g Cinnamon stick                            
5g Cumin seed                                  
5g Coriander seed                           
70g Whole onion                              
50g Whole garlic                               
50g Tomato                                        
70g Potatoes                                      
20g Coriander leaves                      
2 Eggs
50g Butter                                                           
20g Lemon 
Method
Marinate the chicken with ginger garlic paste, chilli powder, salt and lemon juice. Refrigerate for
2 hours.
Roast whole spices together and make a powder.
In a medium bowl, combine yoghurt, mustard oil, red chilli powder, black salt and cumin powder.
Mix to a smooth paste.
Spread the yoghurt mix and powdered spices on the chicken and keep aside.
Add sliced onion, tomato, potato and garlic to the marinated chicken.
Preheat the oven at 200° Celsius, place the marinated chicken on a greasing tray and cook for 20
minutes.
Add boiled egg, baste the roasting chicken with the remaining marinade in between to seal in the
flavours. 
Cook for another 10 minutes till fully done. Serve hot.
Diwali is never complete without sweets. Chef Singh has used the famous and flavour-packed
mishti doi (sweet curd) of Bengal in a baked avatar with pistachio and saffron, as a hat tip to the
origin of the festival of lights. 
“All desserts at the hotel, including the Indian and Bengali mithais, are homemade by our team of
talented chefs,” said the chef.
Pista and Saffron Baked Yoghurt
Pista and Saffron Baked Yoghurt

Ingredients (Serves 4)
120g Yoghurt                                   
120g Fresh cream                      
120g Condensed milk              
.001g Saffron                                     
50g Pista 
Method
Preheat the oven at 160° Celsius.
Whisk yoghurt, fresh cream and condensed milk well till smooth.
Now add saffron and chopped pista into the mixture.
Bake on a water bath at 160° Celsius for 7 minutes.
Serve chilled.                                
Gurmehar Sethi
Gurmehar Sethi is the chef and founder of Ziu restaurant in RK Puram, Delhi, Ziu Ba in
Gurugram, and Ziu Ko in Dubai and Abu Dhabi. He shares with us recipes for some lighter meals
that can be had after a full day of fasting.
Som Tam (Papaya Salad)
The spicy Som Tam
Ingredients: Shredded raw papaya, chopped long beans (4), garlic (6 cloves or 1/4 pod),
cherry tomatoes cut in quarters (8), red or green chillies (6), palm sugar (2 tbsp) or regular
sugar (1 tbsp), lime juice (3 tbsp), fish sauce or soy sauce (2 tbsp), ground roasted peanuts (3
tbsp), fresh lettuce, green beans, lime wedges and chilli for garnishing.
Method: Crush garlic with a pestle, then add long beans and tomatoes and pound a few times to
release juices. Add the chillies and crush lightly to release the heat. In a separate cup dissolve the
sugar in the lime juice and fish sauce. Mix all ingredients together and toss. Serve in a shallow
bowl along with the garnishing.
Pro tip: Do not blend. Use a mortar and pestle for the salad. Do not add salt as the fish sauce or
soy sauce have enough salt. Taste once mixed and add any ingredient that you feel is lacking. The
salad is supposed to be very spicy.
Tom Yum Soup
The Tom Yum soup

Ingredients: Low-sodium chicken broth (1 quart), lemongrass (2 stalks), peeled galangal root
sliced into discs (1 inch) or ginger root, wild lime leaves (4, optional), halved cherry tomatoes (1
cup), white mushrooms washed and quartered (1/2 pound), de-veined shrimp (1/2 pound), fish
sauce (2 tbsp), chilli-garlic sauce (1 tbsp), juiced lime (1), stemmed, seeded and minced bird’s-
eye chilli (2), chopped cilantro leaves (4 tbsp).
Method: Bring the chicken broth along with two cups of water to a boil in a deep pot over
medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using).
Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer for three minutes.
Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large
serving bowl. Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in
the fish sauce and chilli-garlic sauce and serve. 
 
Pomegranate & Rosemary Collins
Gin-based cocktail recipe by Harshal Bhavsar, Director of Food and Beverage, Taj Palace, New
Delhi.
Pomegranate & Rosemary Collins

Ingredients:
Gin 60 ml
Fresh / canned pomegranate juice 100 ml
Sugar syrup – As desired
Freshly squeezed lemon 10 ml
Soda
A few sprigs of fresh rosemary
Pomegranate pearls and a lemon wedge/twirl to garnish
Directions:
In a cocktail shaker, add the pomegranate juice, gin, sugar syrup and freshly squeezed lemon
along with ice. Light up the sprig of rosemary and immediately immerse it into the shaker to
infuse its oils and flavours. Add ice to the shaker and shake well. Half fill a chilled tall glass with
ice and strain and drink into the glass. Top up with soda. Garnish with pomegranate pearls, a
sprig of rosemary and a lemon wedge/twirl and serve.
The English Garden Goblet Cocktail
Cocktail recipe by Mohit Madaan, Manager at Ricks’ at Taj Mahal, New Delhi.
The English Garden Goblet Cocktail

Ingredients:
60 ml Monkey 47 gin
200 ml tonic water
30 ml radish and red chicory juice (made from 10 small radishes and 4 leaves of red chicory)
1 radish cut into thin slices
Rosemary sprig
Lavender sprig
Directions:
Place some ice into a large red wine glass. Take the radishes and red chicory and extract the juice.
Pour the juice over the ice, then slowly add the gin and tonic, give it a gentle stir and garnish with
sliced radishes, rosemary sprig, lavender and a sprinkle of juniper berries.

Egg Pakoras
Ingredients: Boiled eggs and potatoes (4 each), gram flour (1 cup), turmeric, red chilli powder,
coriander powder and cumin powder (2 tsp each), ginger-garlic paste (1 tsp), vegetable oil (1 cup)
and salt to taste. 
Method: For the potato filling, mash the potatoes and add ginger-garlic paste, cumin, coriander,
red chilli powder and turmeric. Add salt and mix together and keep aside. Take gram flour and
add turmeric (for colour), red chilli powder and salt to taste. Add some water and create a mixture
thick enough to coat. Take the egg and slice it in half. Take the mashed potatoes and coat the egg
on all sides, making it into an oval shape. Dip the egg chops in hot oil and fry until golden brown.
Serve with a chilli chutney.
Masur Dal Pyazu
Ingredients: Soaked masur and chana dal in the ratio of 4:1, ground garlic cloves (8-10), roasted
and ground coriander and cumin seeds (1 tsp each) and dry red chillies (2), chopped onions, green
chillies, coriander leaves and palak, salt, mustard oil or refined oil (as per choice).
Method: Grind the soaked dal with garlic, add all other dry ingredients, onion, coriander, green
chilies, palak and mix well with your hand. Heat oil in a wok, make small flat tikkis and fry until
golden brown. Serve as a snack with sauce or chutney.
A glimpse of Manzilat's Iftar meal

Aloo Kachalu
Ingredients: Boiled and peeled potatoes (6-8), roasted and coarsely grounded coriander seeds,
cumin seeds (4 tsp each) along with red chillies (4), red chilli powder (1 tsp), rock salt (1 tsp) and
tamarind. 
Method: Soak tamarind in water, the seeds removed, and let it stay. Add water to the pulp and a
small amount of jaggery along with 1/2 tsp of rock salt. Slice the boiled potatoes in a disc shape.
Sprinkle the roasted masalas, the red chilli powder and imli chutney as per your taste. Mix lightly
with hand, sprinkle some chopped coriander leaves and green chillies and serve.
The Kwati dal is a famous Nepalese dish made from nine kinds of lentils. This lentil soup is made
by sprouting mixed beans for a few days. This dish is consumed during the monsoons on the day
of Janai Purnima; considered very healthy, it is eaten with rice. Vegetarians can omit the mutton
bones.
This special recipe is excerpted from The Rana Cookbook: Recipes from the palaces of Nepal by
Rohini Rana.
Preparation time: 45 minutes
Serves: 10
Ingredients
3 cups sprouted mixed beans and lentils
1.5 cups sliced onions
250 g mutton bones with meat (optional)
1 tbsp ginger paste
1 1/2 tbsp garlic paste
1 cup chopped tomatoes
1/2 cup mustard oil
2 bay leaves
2 big cardamoms
5 small cardamoms
1 cinnamon stick
1/4 tsp carom seeds
1/2 tsp turmeric powder
1 1/2 tbsp coriander powder
1 1/2 tbsp cumin powder
1 tbsp chilli powder
Chopped coriander leaves for garnishing 6 slices of lemon
Salt to taste
Kwati is a much-loved monsoon dish

Preparation:
Heat oil till it smokes, add the whole spices and carom seeds, add the onions and fry to a golden-
brown. Add the meat and kwati with the onions and stir for 2 minutes. Add the garlic-ginger
paste and the dry masalas and stir for five minutes. Once well integrated put in the chopped
tomatoes and stir again till the oil separates. Add three cups of water and pressure cook for 3
whistles. Check to see if the beans and meat are cooked and fix the consistency of the soup, add
water if necessary. Add a dash of lime juice before serving.

Try these easy-to-cook recipes rustled up by

Abhishek Gupta, Executive Sous Chef, The Leela
Ambience Gurugram
'The family that eats together stays together'? I am spending most of my time cooking with and
for my family. I am sharing some recipes here. These are meant for all age groups, from kids to
the elderly. So wear your apron and switch on your stove. Happy quarantine cooking!"   
SPAGHETTI AGLIO – E – OLIO
Spaghetti Aglio-e-Olio

Preparation Time: 10 minutes 

Cooking Time: 15 minutes 
Serves: 4 
INGREDIENTS 
Spaghetti: 350 gms
Garlic: 50 gms
Olive oil: 100 ml
Chilli: 50 gms
Basil leaves: 10 nos
Black olive: 12 nos
Parmesan: 50 gms
METHOD
 Boil water with salt.
 Plunge in your pasta and blanch it for 7-8 minutes, making sure that the pasta is al dente.
 Heat a pan, add olive oil, sauté chopped garlic until translucent, add chilli and a little
pasta water.
 Add olives, season with salt and pepper.
 Add pasta and toss.
 Keep tossing till it is nicely mixed.
 Serve hot, and garnish with Parmesan or your choice of cheese.
 
QUARANTINE SOM TAM SALAD - A REPLICA
Preparation Time: 20 mins
Serves: 4 
INGREDIENTS
Carrot, peeled, shredded: 100 gms
Beans cut lengthwise: 80 gms 
Tomato cut into small cubes or use cherry tomatoes: 50 gms
Cabbage shredded: 50 gms
Peanuts crushed: 25 gms
Dressing:
Sugar: 30 gms
Light soy: 15 gms
Jaggery: 10 gms
Lemon juice: 10 ml
Garlic chopped: 10 gms
Chilli chopped: 5 gms
Coriander chopped: 10 gms
Sesame seed: 5 gms
METHOD
 For the dressing, mix all ingredients in the quantities given, and give a good stir.
 Take a mixing bowl, add veggies, add dressing.
 Mix well.
  Add crushed peanuts and toss.
 Serve cold.
 
ALMOND AND CARDAMOM PHIRNI
Almond and cardamom phirni

Preparation Time: 45 mins

Serves: 4
INGREDIENTS
Soaked rice flour: 50 gms (ideally you must use gobindobhog rice, a short grain,fragrant rice
variety from Bengal. Alternatively, use basmati) 
Full cream milk: 150 ml
Almond powder: 4 teaspoon (I used it for added taste and texture). 
Sugar: 30 gms (you may use jaggery or jaggery powder as well)
Green cardamom: 3 to 4 (you can peel the skin and use just the pods. I have used both and hence
my phirni is slightly greener in colour) 
Few strands of saffron soaked in milk 
Almond slivers
METHOD
 Boil milk with cardamom, stirring constantly. 
 Take a little milk and mix with rice powder to make a thick batter. We do this to prevent
lumps when you add rice powder directly to milk.
 Once you get a boil, simmer down and then add the rice powder and milk mixture. 
 Whisk and do not let the milk burn.
 Once your rice is cooked, you can taste and check as well in between.
 Add sugar and whisk, let it melt. 
 Keep mixing, now add almond powder and saffron milk. 
 Give a final mix, sugar should be melted, milk should smell fragrant due to cardamom
and saffron. 
 Take off the heat now.
 Portion out in your choice of bowl.
 Chill for 45 mins. 
 Once it is chilled, garnish with almonds, varq (if you have) and serve.
 
WALNUT CHOCOLATE BROWNIE
Preparation Time: 15 minutes  
Cooking Time: 25 minutes
Serves: 4
INGREDIENTS
Melted butter: 3 1/4 cup
Sugar: 1/2 cup
Egg: 2 nos 
Vanilla essence: 10 ml 
Dark melted chocolate 120 ml
Flour: 3 1/4 cup
Cocoa powder: 1/4 cup
Salt: 1 teaspoon 
Chocolate chunks: 120 ml 
Venchi hazelnut chocolate: 100 ml 
METHOD
 Preheat oven to 180°C.
 Mix the ingredients like butter and the sugar in a bowl, then beat in the eggs and vanilla
essence for two minutes until the mixture becomes fluffy. 
 Chop chocolate and reserve, melt half and reserve. 
 Whisk in the reserved melted chocolate, then sift in the flour, cocoa powder, and salt.
 Fold the dry ingredients into the wet ingredients.
 Fold in the chocolate chunks, then transfer the batter into a baking dish which ideally
should be lined with a parchment paper, or else coat it with soft butter. 
 Bake for 20-25 minutes.
 Take out and allow to rest. 
 Pour over the Venchi chocolate ganache on top and spread using a flat spoon or spatula,
while excess will flow down. 
 Garnish with chopped toasted walnut.
 Dive in. It’s that simple.

Kanji Vada
Ingredients

 · 1 litre water
 · 1 tbsp black mustard seeds coarsly ground
 · 3/4 tbsp salt
 · 1/4 tbsp Black salt
 · 1/2 tsp Black pepper
 · 1/2 tsp haldi
 · 1 tsp hing
 · 1 spoon mustard oil
 · Charcoal for the Smokey flavour

Photo Credit: Shutterstock

Kanji Vadas are simply yum

Ingredients Required to Prepare Vada

 · 1 cup of moong daal

 · 1/2 tsp Fennel Seeds
 · A pinch of hing
 · 2 to 3 green chillies chopped
 · 1 tsp red chilli powder
 · 2 tbsp oil to mix in the batter
 · To Taste Salt
 · Oil to fry

 Method to prepare Kanji 

 Boil water and let it cool till room temperature.

 Add all the spices in the oil and mix properly, it should be thick paste.
 Take a vessel and rub the prepared paste all over.
 Heat the charcoal, when done, keep it in a small bowl. Put a drop of oil on the hot charcoal and
cover it with the paste rubbed vessel upside down on the charcoal bowl.
 After a minute, get the vessel which you have put upside down and place it down. Add your water
and keep it at dry and hot place for 2 days. It will turn sour in 2 days which is the delicious
traditional taste of Kanji. Referigerate it.
 Serve it chilled. Mix properly at the time of every serving so that all the spices get mixed. You can
serve it in glass or in soup bowl.

Method to Prepare Vada

 Wash and Soak Moong daal for 4 hours.

  Drain it in morning and grind it in grinder to make thick paste. Don't grind too much. Let the very
small granules remain in it.
 Add fennel seeds, green chillies chopped, hing, oil and salt in it and mix properly.
 Heat the oil in a Pan.
 Shape the vadas on your fingers and drop it in hot oil to fry.
 Deep fry the Vadas at medium flame till golden brown.
 At the time of serving, immerse your Vadas in luke warm water for 10 minutes and then drain by
pressing them.
 Mix these vadas in your chilled Kanji.
 Enjoy delicious traditional Kanji Vada.

Recipe Notes

 · If you use clay pot for your Kanji, you will get an authentic taste.
 · You can have Kanji as a beverage by itself too

Dahi Vada
Dahi Vada by Vindhya Karwa

Ingredients Required to Prepare Vada

 · 1 cup of moong daal

 · 1/2 tsp Fennel Seeds
 · A pinch of hing
  · 2 to 3 green chillies chopped
 · 1 tsp red chilli powder
 · 2 tbsp oil to mix in the batter
 · To Taste Salt
 · Oil to fry
 · Fresh yogurt
 · 1 cup of tamarind chutney
 · 1 cup of green coriander chutney
 · Freshly chopped coriander leaves
 · Spices like red chilli powder and cumin powder.

Method to Prepare Vada

 Wash and Soak Moong daal for 4 hours.

 Drain it in morning and grind it in grinder to make thick paste. Don't grind too much. Let the very
small granules remain in it.
 Add fennel seeds, green chillies chopped, hing, oil and salt in it and mix properly.
 Heat the oil in a Pan.
 Shape the vadas on your fingers and drop it in hot oil to fry.
 Deep fry the Vadas at medium flame till golden brown.
 At the time of serving, immerse your Vadas in luke warm water for 10 minutes and then drain by
pressing them in between your palms.

Assembling the Dahi Vadas

 Whisk the chilled yogurt and season it with salt and sugar.
 Place the Vadas in a bowl, pour the yogurt over them, so they are all covered with the yogurt.
Drop the tamarind and the coriander chutney over them and sprinkle the spices.
 Garnish with some freshly chopped coriander.

Holi Thandai
Ingredients

 1/2cup almonds
1/2cup cashewnuts

 1/2cup unsalted pistachios
 25 black peppercorns
 10 cardamom pods
 2 tbsp poppy seeds
 2 tbsp fennel seeds25 to 30 saffron strands
 4 tbsp rose petals
 1 tsp nutmeg powder

Method

 Add all the said above ingredients into a blender and ground to a coarse powder. Mix 2 tbsp of this
powder in a glass of chilled milk.
 Add honey to your taste and Blend it. Garnish it with rose petals and saffron strands

Rose, Pista and Coconut Ladoo by Pooja Dhingra

Ingredients
  Condensed milk 3/4 cup (220 grams )
 Dedicated coconut 2 cups (175 grams )
 Crushed cardamom 2 pods 
 Roasted crushed pistachios 50 grams 
 2 tbs of rose syrup 
 1 pinch of sea salt 

Procedure: 

 Mix well and cook on low flame for 4-5 minutes 

 Gradually add the rose syrup to the mixture. 
 Add the crushed pistachios, cardamom powder and mix well. 
 Once mixture cools, make round balls and roll in dried coconut.
 Garnish with crushed pistachios and a pinch of sea salt on the top.

Paan Ice Cream by Madhura Bachal

Ingredients

 250 ml Fresh cream

 2 tbsp Milk
 2 tbsp Powdered sugar
 1/2 cup Milk powder
 2 tbsp Gulkand
 Tutti Frutti
 2 tsp Sauf / Fennel seeds
 1/4 tsp Cardamom powder
 4~5 Betel leaf

 Procedure

 Transfer the fresh cream into the freezer for about 2-3 hours to cool.
 Transfer sauf, gulkand, cardamom powder into a blender jar.
 Wash the betel leaves well. Roll and cut them into the blender jar.
 Close the lid and blend everything into a paste.
 Blend the ingredients dry first then add milk and again blend into a fine paste.
 Pan masala is already.
 Take out the fresh cream into a bowl.
 Add milk powder, powdered sugar, and mix well for about 4-5 minutes until milk powder is
smoothly mixed with fresh cream.
 Add pan masala and mix well again.
 Take a glass or plastic container and transfer the ice cream mixture into it.
 Garnish with tuffi frutti.
 Close the lid and transfer the contents into the deep freeze for about 6-8 hours to set.
 Paan ice cream is ready.

 8 Easy Cocktails to Prepare

at Home this Quarantine
 Here are 8 easy cocktail recipes that you can prepare at home, Photo Credit: Shutterstock

They involve ingredients that are already

available off your kitchen shelf, or in your
refrigerator
 We’ve all realised by now how much we underestimated the freedom to get out of the
house to grab a drink. Reminiscing about that perfectly hand-crafted cocktail on a
weekend evening is likely giving you grief. So what if we can’t get out of the house and
have a drink with friends? Your weekend evening can come alive right in your kitchen,
with these cocktails that you can easily make at home, with ingredients right off your
kitchen shelf, or your refrigerator. We spoke to industry experts and here is what they
suggested stirring up to make the most of your locked-down weekends.
 Nitin Tewari, Co-Founder, Together at 12th, Le Meridien Hotel, Gurugram says, “I see
more and more people are learning the art of mixing drinks at home and turning their
dining tables and cabinets into home bars.”
 Ratnagiri Martini
The Ratnagiri Martini

What you need:

Vodka 45 ml (you can use gin/tequila as well)
90 ml mango juice or 60 ml mango puree
30 ml water
15 ml lime juice
2-3 basil and mint leaves
8-10 ice cubes

Method
Add all of the ingredients in a jam jar or a shaker and give it a shake. Strain using a tea
strainer in a cocktail glass and garnish with fresh mango slices and basil leaves. 
Watermelon Basil
 The watermelon basil

What you need:

45 ml gin (you can use rum/vodka  as well)
6-8 pieces of fresh watermelon
2 basil or mint leaves
10 ml lime juice 10 ml
15 ml sugar syrup (1:1)
8-10 ice cubes

Method
First muddle the watermelon to take out its juice. Add all the ingredients in a jar or shaker
along with ice and shake it. Strain using a tea strainer in a cocktail glass and garnish with
a slice of watermelon and basil leaves. 
Rohan Matmary, Beverage Manager at Sidecar and Cocktails & Dreams Speakeasy, has
been in the field for seven years and shares with us summer special cocktails with
ingredients that find space in every Indian household. “Simple, albeit delicious, recipes
which one simply can't go wrong about,” he says.
 Cucumber & Coriander Gimlet
What you need:
 60 ml gin
6 leaves of coriander
4 cucumber chunks
25 ml fresh lime juice
20 ml of sugar syrup
 Method:
First, muddle the cucumber and coriander together. Then add the rest of the ingredients
and shake with ice. Fine strain into a stemmed glass (wine/martini/coupe). Garnish with a
fresh coriander leaf and a cucumber peel and serve. 
 Mango & Chilli Margarita Pops (makes 2 popsicles)
What you need: 
75 ml tequila 
1 fresh mango (peeled)
30 ml sugar syrup
40 ml lime juice
Chilli powder to taste
 Method
Add all ingredients except the chilli powder into a blender. Run until it becomes smooth
and then fine strain. Add this mixture into a popsicle mould or a thin steel container.
Insert a popsicle stick or a teaspoon in each mould and freeze (preferably overnight).
When ready to serve, just dust any half side of the popsicle with chilli powder.
 Ajay Nayyar, Reserve Brand Ambassador at Diageo shared recipes and a few pro tips for
each cocktail.
 Ginger and Turmeric Martini 
What you need: 
60 ml Ketel One vodka
A pinch of turmeric powder  
2-3 slices of fresh ginger
15 ml honey water
15 ml lime juice
 Method
Muddle the ginger slices and mix the vodka, honey and turmeric in a cocktail shaker and
add ice cubes and shake. Double strain the mixture and pour fresh in a martini glass.
Garnish it with a slice of ginger and serve.
Pro Tip: A rolling pin can be used to muddle the ginger. You can also shake the
ingredients in a protein gym shaker available at home and serve it in any glassware. 
 Cucumber and Basil Fizz
 Photo Credit: Tanqueray

 Cucumber and basil fizz

What you need:
60ml Tanqueray gin
3-4 basil leaves
8-10 cucumber chunks
10 ml lime juice
10 ml sugar syrup
Tonic water to top up 

 Method
Muddle cucumber and basil leaves with a rolling pin. Add all the ingredients in a cocktail
shaker along with ice cubes and shake it. Double strain the drink using a tea strainer and
pour fresh in a tall glass with ice. Top up the drink with tonic and garnish with
cucumbers. 
Pro Tip: Mint leaves can be used in case basil leaves are not available. If sugar syrup and
tonic water are not available, you can also use Sprite as a top up.
 Gaurav Sareen, manager at India’s leading beverage education and training company,
Tulleeho, shares two classic cocktail recipes with simple twists. He says his cocktail,
Penicillin “is a cure against diseases.” And Clover Club is a symbol of good fortune and
an expression of prosperity and happiness. 
Penicillin
What you need:
60 ml whisky
20 ml lime juice
20 ml ginger honey syrup (prepare using 1/2 cup water, 1/2 cup honey and some ginger)
10 ml chamomile tea
10 ml smokey whisky (Laphroaig or Double Black)
 Method
To prepare the honey ginger syrup, add 1/2 cup honey, 1/2 cup water and ginger root to a
pot and bring to a boil. Reduce heat and simmer for 5 minutes, then allow the syrup to
cool. Strain and store in the fridge. For the cocktail, pour the blended scotch, lemon juice,
honey-ginger syrup and chamomile tea into a shaker. Add ice, shake, and strain into a
rocks glass with ice. Float a smoky on top by pouring it gently over the back of a spoon.
Garnish with lemon peel.
 Clover Club
What you need:
60 ml gin
20 ml lime juice
15 ml Rooh Afza syrup
1 egg white 
 Method 
Combine the gin, lemon juice, Rooh Afza syrup, and egg white in a shaker, cap, and dry
shake (without ice) vigorously for 10 to 20 seconds. Open the shaker, fill it with ice, cap,
and then shake for another 10 to 20 seconds. Strain into a chilled coupe glass. Garnish
with fresh strawberries. 

Home-Smoked Bekti Salad

 Bekti fish                         250 Mi

 Iceberg lettuce                55 Gms
 Romaine lettuce              100 Gms
 Arugula lettuce               50 Gms
 Cherry tomatoes             50 Gms
 Caper berries                  20 Gms
 Marination for fish
 Dijon mustard                 5 Gms
 Salt                                  4 -5 Gms
 Pepper                            5 Gms
 Lemon juice                   15 Mi
 Dressing
 Fresh lemon juice          45 ml
 Dijon mustard                10 Gms
 Salad oil                         50 Mi
 Salt                                 3 Gms
 Crush black pepper        3 Gms
 Gondraj Lemon zest       1 number
 Smoking process
 Marinate the bekti with Dijon mustard, salt, pepper and lemon juice. After a while, sear
the fish on a pan, and keep aside. In a container, add some charcoal, place a perforated
tray (make sure the tray is not in contact with charcoal). Add butter on charcoal bed for
the smoke, place the perforated tray with bekti on top, close the container tightly, and
keep it for 2 hours at room temperature to complete the process. Then remove it and cool
it for a minimum of 1 hour.
 Photo Credit: Courtesy of JW Marriott Kolkata


 The smoked betki salad

 Method
  In a bowl, mix all the lettuce, cherry tomato, caper berries.
 Add smoked fish in lettuce, add dressing, and toss it well.
 Serve it cold with some bread and olive oil.

Mangalorean Chicken Ghee Roast Recipe

A classic Mangalorean style Ghee Roast chicken, is a traditional recipe from the kitchen of
Mangalorean households. A combination of succulent pieces of chicken marinated and cooked
in a robust masala cooked in rich ghee. This recipe will literally leave your family asking for more.

This Mangalorean Chicken Ghee Roast Recipe, will leave you drooling while

reading the recipe. Dry roasted spices ground into an aromatic masala, coated
on the chicken pieces which is then cooked in ghee for a rich and classy flavour. 

Serve the Mangalorean Chicken Ghee Roast Recipe along with neer

dosa or steamed rice a to complete your Sunday meals. 

Ingredients
 1 Chicken breasts , cut into small pieces
 3 tablespoon Curd (Dahi / Yogurt)
 1/2 teaspoon Turmeric powder (Haldi)
 1 tablespoon Lemon juice
  1 sprig Curry leaves
 1 teaspoon Jaggery
 3 tablespoons Ghee
 Salt , to taste

For the ghee roast masala

 6 Dry Red Chillies

 1 teaspoon Whole Black Peppercorns
 2 Cloves (Laung)
 1 teaspoon Methi Seeds (Fenugreek Seeds)
 2 teaspoon Coriander (Dhania) Seeds
 1 teaspoon Cumin seeds (Jeera)
 4 cloves Garlic
 1 tablespoon Tamarind Paste

How to make Mangalorean Chicken Ghee Roast Recipe

1. To begin making the Mangalorean Chicken Ghee Roast Recipe, wash and clean the
chicken thoroughly and drain all the water.

To Marinate the Chicken

1. In a mixing bowl, add curd, turmeric and lemon juice and mix well. Add the washed
chicken pieces in the curd mixture and marinate for at least 1 hour. 

For the ghee roast masala

1. Heat a flat skillet and add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds,
cloves and peppercorns. Roast them on low flame till the aroma of the spices wafts through
the air. Turn off the flame and allow to cool. 
2. Once the spices are cool, add them to a mixer jar along with the garlic and tamarind
paste along with a tablespoon of water into a smooth paste. Keep it aside. 
3. Heat a kadai with ghee, add curry leaves and allow it to crackle. Now, lower the flame
and add chicken that is marinated with curd into the kadai and cook until the chicken has
become firm. 
4. Add the ghee roast masala into the kadai and mix everything together until it combines.
Cook the chicken in the pan until the ghee separates out and reaches the surface. 
5. Finally add in the jaggery, salt to taste and mix well. Once the jaggery has melted, mix
well and check for seasoning. Switch off the heat and serve hot.
6. Serve the Mangalorean Chicken Ghee Roast Recipe along with neer dosa, steamed
rice and Palak Tovve or Palak Dal Recipe by the side to complete your Sunda
Mangalorean Neer Dosa Recipe-Savory Rice & Coconut Crepe
Desi style dosa from Mangalore region of Karnataka. The dosa is light, thin and aerated well. The
batter must be fermented with coconut milk thus giving the authentic flavour to this dish. The
coconut not only gives the batter a good taste, but also gives it a soft texture. You can serve it
along with Gassi and Sweet coconut chutney.

The Mangalorean Neer Dosa Recipe, is a simple, quick recipe to make. This

dosa is made purely from rice and combined along with coconut. The coconut
not only gives the batter a good taste, but also gives it a soft texture. If you have
never made Rava Dosa or Neer Dosa before, then this dosa will take a little
practice to get the desired consistency of the batter and the texture. 

You can serve the Mangalorean Neer Dosa Recipe along with Manoli

Curry or Egg Curry for Breakfast, Lunch or Dinner. 

Ingredients
 2 cups Broken Raw Rice , (Sona Masuri or any local rice)
 1 cup Fresh coconut , grated
 Salt , to taste
 Oil , to grease the pan
How to make Mangalorean Neer Dosa Recipe-Savory
Rice & Coconut Crepe
1. To begin making the Mangalorean Neer Dosa Recipe; we will first soak the rice in
completely immersed in water for at least 3 hours.
2. Once the rice is soaked well, drain out the water. Grind the soaked rice, coconut and salt
in a blender adding water little at a time to make a smooth batter. It is important to add a
little water at a time to grind the rice into a smooth batter. When you feel the batter
between your fingers it should be smooth and not coarse.
3. Once the Neer Dosa batter is ground, transfer it to a large bowl. Add enough water such
that the dosa batter has a smooth flowing consistency. The consistency of the batter should
be such that the batter has a very thin coating at the back of the spoon and not a thick
coating. If it forms a thick layer, then the you need to add a little more water. 
4. Check the salt levels and adjust to suit your taste.
5. The Neer Dosa batter is now ready to be made. The Neer Dosa is made very similar to
the Rava Dosa.
6. To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa.
We pour the dosa batter on the hot pan and it will spread itself creating holes.
7. Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa
comes out perfectly with an iron pan.
8. To begin, make sure you have a greased and seasoned iron pan. Grease and preheat the
iron pan until it is sizzling hot. When you sprinkle water on the pan; the water will sizzle and
evaporate.
9. Once you have the right heat on the pan; pour a ladle of the batter in a circular motion
starting from the outer edges. The batter will sizzle and flow to spread itself. Fill in the
batter where there are gap, but do allow the dosa to have a few tiny holes. There is no need
to sprinkle oil to cook the Neer Dosa.
10. The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw,
the Neer Dosa is cooked and has a rich white colour. The cooking process will take less than
30 seconds per dosa.
11. Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then
into another half to form a triangle. Place the Neer dosa on a platter and continue to make
Neer Dosa’s the similar way.
12. Make sure you place the Neer Dosa’s away from each other when they are hot; as they
tend to stick to each other. Once they cool down, you can place them one on top of the
other; into a covered bowl and serve warm.
 13. Serve the Mangalorean Neer Dosa Recipe along with Manoli Curry or Egg Curry for
Breakfast, Lunch or Dinner.

Homemade Sambar Recipe- Mangaluru style

Very few things strike the perfect chord with South Indians, like the
combination of hot sambar, poured over steaming rice. This is comfort
food and that’s a fact. The various states of the South have their own
renditions of this classic dish. Even in this category, each household in
Mangaluru is known for guarding their own secret recipe, only to be
passed down the generation of women and men (mostly women). It is a
popular saying that I grew up with, “Only your mother can teach you how
to make sambar”.
As a bonus, here is a simple secret recipe for traditional Konkani
Kolambo:
Ingredients:-
· Coriander seeds- 4 tsp.
· Jeera- 2 tsp.
· Chana dal- 1 tsp.
· Toor dal- 1 tsp.
· Urad dal- 1 tsp.
· Methi Powder - 1/2 tsp.
· Hing powder (Asafoetida)
· Turmeric small piece
· Red chilies 8 to 10- Mix both Bedgi and Ramnad a variant of dried chili
· Vegetables- potato, carrots, beans, cauliflower, brinjal, drumsticks
(All vegetables to be diced and boiled)
Dry Roast the Chana Dal + Coriander, Methi, Jeera seeds + Hing.
Add the red chilli mixture to the roasting pan and wait for the aroma to hit
you.
The mixture then goes into a mixer/blender to be ground finely. Add curry
leaves to the mixture. A tinge of tamarind paste will balance out the spicy
nature of the mix. This mixture can be stored for future use.
A Typical Konkan Coastal Fish Curry Rice Meal for Four
persons cooked in less than 30 minutes

A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less
than 30 minutes (excluding preparation)

To keep it real have used my daily regular utensils   

A meal for four persons

1. Raouns (Rawas, Indian Salmon) Fish Curry
2. Cabbage Vegetable
3. Lepo (Sole Tounge Fish) fry
4. Steamed rice
5. Mango pickle (homemade)
1. Rawas/Raouns (Indian Salmon) Fish curry
Ingredients
 8 pieces Raouns fish
 ½ medium onion
 2 green chillies
 1” pc ginger
 1 raw mango
  1 tsp. Salt or to taste
To grind to a paste
 4 Kashmiri chillies
 1/4 tsp turmeric
 1 tbsp. coriander seeds
 6 peppercorns
 ½ tsp cumin seeds
 3 tbsp. coconut powder
 2 flakes garlic
 ½ medium onion
Method
1. Clean and wash & cut fish.  Apply a little salt and set aside. 
2. Grind the masala to a smooth paste. 
3. Slice the onion, green chillies and ginger. 
4. Wash and peel the raw mango and cut into wedges.
5. Heat 1 to 2 tbsp. coconut oil and add the sliced onion, green chillies and
ginger.  Saute till lightly brown. 
6. Keep the flame low so the flavors of the onion, chillies and ginger release and
give off a nice aroma. 
7. Add the masala paste, the masala water, raw mango pieces and salt. 
8. Stir and increase the flame and bring to a boil, simmer till oil appears on the
edges. 
9. Add the fish, stir and bring to a boil.  Reduce flame to medium low and cook
for ten minutes. 
10. When curry is done it will leave fat and appear glossy.
11. Remove from flame.
P.S.: Same recipe may be used for Pomfret, Gole fish (Hammour), Mandeli
(Golden Anchovies), Surmai (Kind Fish).  This curry is called sweet fish curry
where chillies are less and coriander seeds are more. Other curries are the
amotik (Spicy hot) usually made with Tarle (Sardines), Bangde (Mackerels),
Bhing (Herring) Tato (Shark) etc., Green curry with fresh green masala for
Pomfret, Fresh Bombay duck, etc. and the Kane  (Lady Fish) where curry to
similar to above but Ajwain is added to the masala and onion and garlic are
increased. 

2. Cabbage vegetable
Ingredients
 2 to 3 cups shredded cabbage
 1 medium onion
 2 green chillies
 1 small tomato (Optional)
 1 sprig curry leaves
 4 flaked garlic
 ½ tsp mustard seeds
 1 tbsp. coconut oil
  2 tbsp. fresh grated coconut
 1 tsp. salt or to taste
Method
1. Shred the cabbage and soak in salted water for few minutes. 
2. Slice the onion and green chillies, chop the tomato.
3. Crush the garlic cloves and wash the curry leaves.
4. Heat the oil in a pan, add mustard seeds and allow to splutter. 
5. Add the garlic and curry leaves, followed by the chillies and onion and saute
for a minute. 
6. Add the cabbage and salt, mix.
7. Cover and cook for 5 to 10 minutes till done.  Do not add any water.
8. Garnish with fresh coconut.
3. Lepo fry (Sole Tongue fish fry)
Ingredients
 8 to 10 Lepo
 3 tsp. red chilli powder (or to taste)
 ½ to 1 tsp. salt (to taste)
 2 tbsp. vinegar
 Rice flour or Rava to coat the fish
Method
1. To clean the fish, cut the head and pull out the skin from both sides and the
intestines.  Wash and leave aside to drain.
2. Mix the red chilli powder, salt and vinegar to a paste and apply to the fish and
marinate for half hour.
3. Heat some oil to shallow fry the fish. 
4. Take some rice flour or rava in a plate. 
5. Roll the fish to coat evenly and fry on medium flame for 5 minutes on each
side till crisp.
4. Steamed Rice
 1.5 cups basmati rice or boiled rice if you wish
 1 tsp. salt
1. Wash the rice and soak in water for atleast 15 minutes.
2. Bring water to a boil in a vessel. 
3. Add the pre-soaked rice, salt and bring to a boil. 
4. Reduce flame and simmer till rice is tender.  Strain the water. 
Tip: Cook the rice on low flame so the grains remain whole and separate and
do not break.

Chicken Ghee Roast

 
 
 
 
 
 

Chicken Ghee Roast

 Servings: 6
 Time: 45mns plus marination
 Difficulty: Easy

Chicken Ghee Roast (Kundapur style)

Ingredients
 1 chicken
 2 tsp. Kashmiri chilli powder
 4 tbsp. yogurt (for marinade)
 2 tbsp. ginger garlic paste
 Salt to taste
 2 medium onions (4 tbsp.) brown onion paste*
 2 tbsp. coconut oil
  2 tsp. tamarind paste
 4 tbsp. ghee
 1 or 2 sprigs curry leaves
 2 tbsp. Lemon juice
 1 tbsp. Jaggery or sugar
To make Kundapur masala
Roast and grind to a paste
 8 Kashmiri chillis
 2 tbsp. coriander seeds
 1 tsp. cumin seeds
 ½ tsp. fenugreek seeds
 ½ tsp. pepper corns
 3 cloves
 1” pc. cinnamon
 OR use 2 to 3 tbsp. ready Kundapur masala instead of above
Method
1. Dry roast the spices from Kashmiri chillies to cinnamon, cool and grind to
a paste. Your ‘Kundapur masala’ is ready.
2. To make fried onion paste* Slice two onions and fry in oil till dark brown,
cool and grind to a paste adding 2 tbsp. yogurt (or water if yogurt not
available) for the brown onion paste.
3. Clean, cut chicken into large pieces and wash.  Drain out all the water. 
4. Marinate the chicken with the ginger garlic paste, chilli powder, salt and
yougurt.  Mix well and leave side for atleast one hour.
5. Take a pan, add 2 tbsp. of coconut oil, and fry the chicken till moisture
evaporates, turning the pieces frequently. 
6. Add the brown onion paste and sauté for a minute. 
7. Add the ground paste and sauté till the chicken is cooked and masala is
dry, about 30 to 35 minutes.
8. When oil starts leaving, add the ghee and curry leaves and sauté for 10
minutes. 
9. Add the jaggery/sugar and lemon juice, to balance the flavors.  Mix and
simmer few minutes till oil separates.
10. Serve hot with a green salad, onion and lemon wedges, with appams, set
dosa or panpole.
Moong Sookha

 
 
 
 
 
 
Moong Sookha

 Servings: 6-8
 Time: 30 mns
 Difficulty: Easy
[Black eyed beans (Chawli) sookha – same recipe]

Ingredients
 1 cup dehydrated moong
 1 cup fresh grated coconut
 1 tbsp.Tamarind juice
 1 tbsp. jaggery
 Salt to taste
Roast, each separately & powder
 1 tbsp. coriander seeds
 3 red chillies
 ½ tsp. cumin seeds
 ½ tsp. mustard seeds
 ½ tsp. pepper corns
Tempering
 ½ tsp mustard seeds
 3 flakes garlic, crushed
 Few curry leaves
 2 onions, sliced
Method
1. Pick and wash moong.  (Moong may also be soaked overnight). 
2. Boil in 2 cups water until cooked. 
3. Heat oil, add the mustard seeds, curry leaves, crushed garlic, sliced onions
and fry till onions are soft and pinkish. 
4. Add the powdered masala, grated coconut, jaggery and sauté for 2 to 3
minutes. 
5. Add the cooked moong, salt and the tamarind juice and simmer for 10
minutes.  Adjust seasoning.
6. Serve hot with chappatis, pooris or steamed rice. 

Chicken Soup

 Servings: 6-8
 Time: 1hr 30mins
 Difficulty: Easy
Ingredients
 1 tender chicken
 2 tbsp. coriander seeds
 8 cloves
 2” pc. Cinnamon
 1 tsp. pepper corns
 2 onions, sliced
 2 tomatoes, chopped
 ½ tsp. turmeric powder
 1 tbps. Ghee
  Salt to taste
Method
1. Clean & cut chicken into 4 to 6 pieces.
2. Wash and set aside to drain.
3. Heat ghee and fry the sliced onion till brown, add the chicken and fry till
the colour changes, then add 4 to 6 cups of water along with the remaining
ingredients and bring to a boil on high flame.
4. Reduce heat and simmer gently for 1 hour, occasionally skimming the
foam from the top.
5. If clear soup is required, strain and use.
Tip: Use preferably fresh chicken & pure ghee!

Bangude Pulimunchi Recipe | Spicy tangy mackerel fish curry

Bangude pulimunchi is a popular fish masala curry in Udupi Mangalore
regions.

Bangude pulimunchi,the spicy and tangy Mackerel Masala Curry is a typical

bunt style of making Mackerel fish Masala curry. I prepend the word “Masala”
before “curry” because that is how it is  a thick semi gravy kind of mackerel
fish curry.

Ingredients:
Mackerel fish – 500 gms

dry red chillies (byadgi) – 15 to 20

pepper corns – 1 tsp

cumin – 1 tsp

mustard – 1/2 tsp

methi seeds – 1/4 tsp

coriander seeds – 2 tbsp

garlic cloves – 10
salt – to taste

curry leaves – 6 to 7

coconut oil – 3 to 4 tbsp

turmeric powder – 1/4 tsp

green chillies – 2

tamarind – 2 lime sized lumps

onion – 1 medium sized

ginger – 1 inch

Method:
1. Marinate fish with salt and 1/2 tsp of turmeric powder and keep
aside for 30 minutes.
2. In a pan dry roast red chillies,pepper corns,coriander seeds, cumin
seeds,mustard seeds and fenugreek seeds without adding oil.
3. Keep aside all the dry roasted spices to cool.Once they are cooled
add them to a mixie jar.
4. Also add garlic cloves,ginger,onion,tamarind,turmeric powder and
green chilies to same mixie jar.Grind everything together into a very
fine masala paste.
5. Next take a clay pot (preferably)or a wok to make pulimunchi.
6. Add 3 to 4 tbsp of coconut oil and allow it to heat.Next add curry
leaves and half the quantity of masala.
7. Spread the masala as a first layer inside the pot.Next keep the
marinated fish upon the layer of masala. Add salt as per taste.Take
care while adding salt as the fish is already marinated with salt and
turmeric powder.
8. After placing the fish spread the remaining masala.Do not stir it with
a ladle,instead gently shake the pot in clockwise or anticlockwise
direction and give a nice coating of the masala to fish.
9. Cook it for 4 to 5 minutes in medium flame.Pulimunchi gravy is
usually made thick.After 4 to 5 minutes in medium flame gently flip
the fish and cook on other side too for 2 to 3 minutes more.
10. And our bangude pulimucnchi will be ready to serve.Pulimunchi
tastes better when it is allowed to remain in the pot for one day and
served the next day.
21
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Fish Pulimunchi  | Bangude Pulimunchi

Fish Pulimunchi is a spicy, tangy fish curry from the Mangalorean cuisine.
Bangude Pulimunchi is nothing but mackerels cooked in a spicy, tangy
gravy. Bangude stands for Mackeral in Tulu*. Puli is tamarind and munchi
means chillies. The gravy is made by grinding roasted whole spices
alongwith onion, garlic and tamarind. Fish Pulimunchi tastes great with
hot steamed rice, preferably brown (boiled) rice alongwith  some veggies
on the side like cabbage sabzi or bhindi (ladyfinger) sabzi. I have
used a clay pot to make this curry. Fish curry cooked in a clay pot turns
out very delicious and aromatic. Here is the recipe for Fish Pulimunchi:

*Tulu is the language spoken in the south west part of Karnataka.

Ingredients

2 big mackerels-(300 grams (Bangda)

7 to 8 dry red byadgi chillies  (sookhi laal mirch)
2 tbsp coriander seeds (dhaniya)
1 tbsp cumin seeds (jeera)
1 tsp mustard seeds (rai / sarso)
½ tsp carom seeds (ajwain)
6 to 7 whole black pepper (kali mirch)
8 to 10 fenugreek seeds (methi seeds)
1 medium sized onion, sliced (pyaaz)
6 cloves of garlic (lehsun)
2 lemon sized ball of tamarind (imli)
1 tsp turmeric powder (haldi)
2 ½  tsp oil (tel)
10 to 12 curry leaves (kadi patta)
Salt as per taste (namak)

Fish Pulimunchi
Method

 Wash and clean the fish. Cut into pieces and keep aside.
 If the fish is small, whole fish can be used in the curry.  Since the
mackerels I have used were large in size, I have cut each mackerel
into 2 pieces. 
 Heat ½ tsp oil  a pan and add dry red chillies.
 Roast the chillies for few minutes.
 Remove and keep aside.
 Now, add coriander seeds, cumin seeds, mustard seeds, carom
seeds, black pepper and  fenugreek seeds.
 Roast the spices till they turn aromatic.
 Transfer the roasted spices alongwith roasted chillies to a mixer jar.
 Add chopped onion, garlic, tamarind and turmeric powder.
 Add little water and blend to a smooth paste.
 Keep this masala paste aside. 
 Take a clay pot and add 2 tsp oil into it.
 Heat the pot. Add curry leaves and saute for few seconds.
 Now, add the masala paste.
 Add salt, little water  and allow the curry to boil.
 Water should be added as per the desired consistency of the curry. 
Pulimunchi curry is usually on the thicker side.
 When the curry starts boiling, drop the fish pieces into the curry.
  After adding the fish pieces, swirl the pot so that the fish pieces are
coated well with the masala.
 Avoid using spoon/ladle  to give a mix.   If using a spoon, you will
have to gently move the fish pieces in the curry.
 Cook covered for 8 to 10 minutes or until the fish is cooked.
 Serve hot with steamed rice.

Prawns Sukka | Mangalore style Prawns Sukka

Prawns Sukka – a delicious prawns preparation from the Mangalorean

cuisine, known a Yetti Sukka or Yetti Ajadina in Tulu.

Mangalorean cuisine is famous for its sukka recipes, be it Chicken

Sukka, Clams sukka, Tendli Chana Sukka or prawns sukka. Mangalore
being a coastal town, coconut and curry leaves are used generously in their
food. Sukka recipes are made with host of spices and freshly grated coconut.
It is a dry/ semi-dry preparation and can be served with rice, neer dosa or
chapati.
Prawns sukka  made with freshly ground masala turns out very tasty. You
can serve it with neer dosa or chapati. It also goes well with rice and tomato
saar.  Here’s the recipe for Prawns Sukka:

Ingredients

500 gms prawns, cleaned and deveined

1 tsp turmeric powder
2 tbsp + ½ tsp oil
7 dry red chillies ( a mix of Kashmiri and Byadgi)
1 tsp mustard seeds
1 tsp cumin seeds
3 tsp coriander seeds
½ tsp black peppercorns
8 to 10 fenugreek seeds (methi)
6 cloves of garlic
¾ cup freshly grated coconut
4 sprigs of curry leaves
2 onions, chopped
1 tomato, chopped
2 tbsp tamarind pulp
salt as per taste
2 tbsp chopped coriander leaves for garnishing

Method

 Firstly clean and devein the prawns.

 Marinate the prawns with salt and ½ tsp turmeric powder. Keep aside.
 To make the spice powder, heat ½ tsp oil in a pan.
 Add red chillies, mustard seeds, cumin seeds, coriander seeds, black
pepper, methi seeds and garlic.
 Saute on low flame till the spices turn aromatic.
 Remove the roasted spices from the pan and keep aside to cool.
 In the same pan add grated coconut and 3 sprigs of curry leaves.
 Saute on low flame till the coconut turn aromatic. Allow this to cool
down.
 Transfer the roasted spices to a mixer jar and blend to a fine powder.
Keep the masala powder aside.
 Into the same jar, add roasted coconut. Blend the coconut on pulse
mode and make a coarse powder.  Keep this aside.
 Heat 2 tbsp oil in a pan.
 Add ½ tsp mustard seeds, 1 sprig curry leaves and chopped onions.
  Sprinkle a pinch of salt on the onions. This helps the onions to cook
faster.
 When the onion turns golden brown, add chopped tomato.
 Cook till the tomato turns soft.
 Add ½ tsp turmeric powder and mix well.
 Add marinated prawns and mix.
 Cook covered for 7 to 10 minutes.
 Add the masala powder, tamarind pulp and mix well. Cook covered for
5 minutes.
 Next, add the ground coconut and mix well. Add salt as per taste.
 Cook covered for 2 more minutes.
 Garnish with chopped coriander leaves.
 Prawns Sukka is ready to be served.

Surmai Tawa Masala | Mangalorean Anjal Tawa Fry

Surmai Tawa masala – Kingfish coated with spicy, aromatic masala and
shallow fried using coconut oil.
Mangalorean cuisine is famous for its staple non-vegetarian preparation
such as Kori rotti, Chicken Sukka, Clams Sukka, Fish
pulimunchi and so on. Surmai Tawa masala or Anjal (Tulu word for
Surmai) Tawa Fry is another loved dish of Mangalorean cuisine. The fish is
coated with a fiery red masala paste and is cooked on a hot griddle. .
Surmai tawa fry is a perfect accompaniment with simple dal rice but is
delicious enough to feature on any party menu. So here is the recipe for
Surmai Tawa Masala or Anjal Tawa Fry.

Ingredients

4 pieces of King fish (Surmai/ Anjal)

For marination

Salt as per taste (namak)

1 tsp turmeric powder (haldi)
1 tbsp ginger garlic paste (adrak lehsun paste)

For the masala paste

7 dry red chillies (byadgi chillies) (sookhi laal mirch)

1 tbsp coriander seeds (dhaniya)
1 tsp cumin seeds (jeera)
¼ tsp fenugreek seeds (methi)
½ tsp black peppercorns (kali mirch)
1 small onion, chopped (pyaaz)
6 to 7 cloves of garlic (lehsun)
a cherry sized ball of tamarind (imli)
salt (namak)

Other ingredients

2 tbsp + ½ tsp  virgin coconut oil (nariyal tel)

few curry leaves (kadi patta)
1 tbsp chopped coriander leaves (hara dhaniya) for garnishing

Method

 Wash the slices of fish and marinate with salt, turmeric powder and
ginger garlic paste.
 Refrigerate for 3o to 45 minutes.
  In the meantime, to prepare the masala paste, heat ½ tsp oil in a
pan.
 Add red chillies, coriander seeds, cumin seeds, methi seeds and
peppercorns.
 Roast the spices till they turn aromatic and crisp.
 Allow the roasted spices to cool down.
 Transfer to a mixer jar.
 Add chopped onion, garlic, tamarind, salt and ¼ cup of water. Blend
to a fine paste. Keep this aside.  
 Next, heat 2 tbsp oil in a pan.
 Add the masala paste.
 Saute on low flame.
 Add curry leaves and mix well.  
 Saute till the masala is cooked well and starts leaving the sides of
the pan.
 This may take around 10 to 12 minutes.
 Now, add the marinated fish slices.
 Coat the fish slices with masala paste.
 Cook the fish on both sides.
 Garnish with chopped coriander leaves.
 Serve Surmai Tawa masala  with onion rings and lemon wedges.

Pomfret Fry | Fried Pomfret | Paplet Fry

Pomfret fry is an easy but great side dish with simple dal chawal. It
makes for an excellent appetizer when served with sliced onion and lemon
wedges.This recipe can be put together in a matter of few minutes as you
just have to marinate the fish with spice powders, coat it with rava, rice
flour mixture and fry.  Here’s the recipe:

Ingredients

6 Slices of Pomfret
1 tsp turmeric powder (haldi)
2 tbsp red chilly powder (laal mirch)
2 tbsp lemon juice (nimbu ka ras)
1 to 2  tbsp ginger garlic paste (adrak lehsun paste)
Salt as per taste (namak)
2 tbsp semolina (rava)
2 tbsp rice flour (chawal ka aata)
Oil for frying the fish (tel)
   

Method

 Wash the pomfret slices well.

 Marinate fish slices with turmeric powder, red chilly powder, ginger-
garlic paste, lemon juice and salt.
 Ensure that each slice of fish is coated well with the masalas.
 Keep aside for 20 to 30 minutes.
 You can keep in the refrigerator.
 In a plate, combine rava (semolina) and rice flour together.  Coat
the marinated fish slices with rava and rice flour mixture.
 Heat oil in a pan.
 Fry the fish pieces on both sides until golden brown on low flame. 
 Serve Pomfret fry along with onion slices and lemon wedges.   

 Bangude Pulimunchi (Mackerel in

hot and tangy gravy)
 This is a very popular dish among the “Bunts”
community in Mangalore.  Mackerel is known as
Bangude in Mangalore.  Puli in Tulu language
means sour and Munchi means chilly.   
 

 Ingredients
 Bangude/Ayala/Mackerel        -   2 big
 Red chillies                                   -   10 to 15
 Green chilly                                  -    1 or 2
 Coriander seeds                          -    ¼ tsp
 Jeera                                              -    ¼ tsp
 Methi (uluva)                               -    ¼ tsp
 Onion  sliced                                -    2 medium
sized
 Pepper corns                                -    ¼ tsp
 Turmeric powder                        -     ¼ tsp           
 Ginger                                            -     1” finely
chopped
 Garlic                                             -     3 flakes
finely chopped
 Tamarind                                      -     1 small
lemon sized
 Oil                                                  -     2 to 3 tsp
 Curry leaves   optional


 Method

 Cut and clean the bangude (ayala/mackerel),
add pinch of turmeric powder and salt and keep
aside.
 Take tamarind in a bowl, add warm water then
keep aside for 5 to 10 minutes then prepare
thick puree.
 Dry roast the red chillies, coriander seeds,
methi seeds, jeera, pepper corns and turmeric
powder for a few minutes till nice aroma comes
(in a low flame).   Let it cool for sometime then
grind it to fine paste.
 Heat mudpot/vessel/pan, add oil, add finely
chopped garlic, add chopped ginger fry for a
minute then add sliced onion and green chilly
fry till the onion colour turns light brown.  Then
add grinded chilly paste, salt ,tamarind puree
and water according to consistency (generally
this is  medium thick gravy) let it boil for 5 to 10
minutes.  Then add fish pieces slowly mix so
that the gravy gets coated on the pieces
properly. 


 Cover the pan and cook in medium heat for 5 to

10 minutes.
 Enjoy Bangude Pulimunchi with steamed rice or
akki roti.

 



 Note :--  This tastes better if prepared in earthen

pot, and tastes even better if kept for next day. 
                        
Gulab ki Kheer
Preparation Time 40-45 mins
Serves 2-3 person
Ingredients
Full cream milk 1ltr
Rosewater 5ml                                   
Attar 1drop
Kewra water 5ml
Sugar 40gm
Rose petal (desi)  40gm
Saffron  0.01gm
Pistachios 10gms
Cardamom powder 5gms

Gulab ki Kheer by Chef Zoheb Ali Qureshi

READ: Recipes from the Kitchen of JW Marriott Mumbai Sahar

 
Method
Reduce the full cream milk in a lagan with sugar make a thin rabri.
Add gulab jal, ittr, kewra,cardamom powder and fine chopped rose petals.
Serve cold and garnished with pistachios and saffron.
 
Dahi Wala Murgh
Preparation Time 60 mins
Serves 3-4 person
Ingredients

 Chicken curry cut 1kg

 Oil 60ml
 Coriander powder 3 tblspn
 Salt to taste
 Ginger garlic paste 30gms
 Green chilly chopped 20gms
 Chopped ginger 15gms
 Turmeric powder 2tbsp
 Onion paste 60gms
 Coriander chopped 15gms
 Yoghurt (beaten curd) 150gms

 Method
Heat oil and add coriander powder and turmeric powder. 
Add ginger garlic paste and add onion paste till it leaves oil.
Add yoghurt, chopped chillies and bhuno well.
Add chicken pieces and bhuno with yoghurt.
Finish with chopped ginger and chopped coriander.

Dahi Wala Murg by Chef Zoheb Ali Qureshi

Coconut Rice Pudding 
Preparation Time 35mins
Serves 1-2 person
Ingredients

 Milk 2 cups
 Water 2 cups
 Rice (washed and soaked in water) 25 gms
 Sugar 10gms
 Coconut milk 1 cup
 Salt to taste
 Cinnamon powder 1gm
 Mango 1
 Mint leaf for garnishing

 Method
Stir together milk, water, rice, and sugar in a medium saucepan over medium flame.
Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes.
Add in coconut milk, cinnamon powder, and salt. Cook, stirring occasionally, until creamy, about
10 minutes.
Serve topped with chopped mango and mint leaf.

Recipes by Chef Manuel

Balsamic Glazed Cherry Tomatoes

with Avocados & Eggs
Method: Start by heating 1 tbsp olive oil in a pan and add in the garlic, cherry tomatoes and
thyme and cook on a high heat for 2 minutes. Splash in the balsamic vinegar and season with
salt and pepper and cook for 2 minutes. Push to the sides of the pan and break in the eggs.
Continue to cook until the eggs are to your liking. To serve, peel the avocado, slice and lay in
the pan. Spoon over the kidney beans and sprinkle over the chopped parsley. Drizzle over the
extra virgin olive oil and serve with the toasted crusty bread on the side. This dish works well
served with a dressed baby spinach salad on the side. Ingredients: - 1 tbsp Olive Oil - 2
Cloves Garlic, sliced - 1 Handful Coloured Cherry Tomatoes, halved - Few sprigs Fresh
Thyme - Dash Balsamic Vinegar - Salt & Pepper - 200g Tin Kidney Beans, drained - 1 Ripe
Avocado - 2 Eggs - Toasted Crusty Bread - Extra Virgin Olive Oil & chopped Parsley for
serving SERVES 2

Smart April Recipes - By Chef

Manuel

Rosemary & Garlic Grilled Lamb

Cutlets with Hummus & Tabbouleh -
Serves 2
Rosemary & Garlic Grilled Lamb Cutlets with Hummus & Tabbouleh - Serves 2Smart
Supermarket

For the Tabbouleh:

- 75g Bulgur wheat, soaked in cold water overnight - 2 Cloves garlic, finely chopped - Good
glug extra virgin olive oil - Juice & zest of a lemon - 1 tbsp Chopped mint - 1 tbsp Chopped
coriander - 1 tbsp Chopped parsley - 6 Cherry tomatoes, quartered - 2 Inch piece cucumber,
peeled & chopped - 2 tbsp Chopped pistachios - Salt & pepper

For the Hummus:

- 1 x 200g Tin chickpeas, rinsed & drained - 2 tbsp Extra virgin olive oil - 1 Clove garlic,
chopped - 1 tbsp Greek yogurt - 1 tbsp Tahini paste - 1 tsp Ground cumin - Juice ½ lemon -
Salt & pepper

You will also need:

- 2 Racks x 4 French cut lamb cutlets - Salt & pepper - 2 Sprigs rosemary - 1 Cloves garlic,
sliced - 2 tbsp Olive oil

Method:
Start this recipe by soaking the bulgur wheat overnight you will not need to cook it. Drain the
bulgur wheat well by pressing down lightly to ensure all the water is removed. Put in a large
bowl. Add all the other ingredients & mix well. Season, to taste, with salt & pepper & chill.
Next, prepare the hummus by blending all the ingredients together in a liquidizer until
smooth. Finally, prepare the lamb cutlets. Season well all over with salt & pepper, drizzle
with olive oil & sprinkle over the garlic & rosemary. Heat a griddle pan with a little oil &
place in the rosemary & a clove of garlic. Fry the lamb cutlets on both sides for 2 minutes or
so leaving pink. To serve, lay tablespoonful's of the tabbouleh onto your serving plates.
Arrange 4 lamb cutlets onto each plate & serve with the hummus on the side.

Easter Baked Lemon Cheesecake

Easter Baked Lemon CheesecakeSmart Supermarket

For the cheesecake:

- 175g Crushed biscuits - 75g Unsalted butter, melted - 400g Cream cheese - 150g Caster
sugar - 1 tsp Vanilla essence - 4 Eggs - 1 tbsp Plain flour - Finely grated zest of 2 large
lemons

You will also need:

- 3 tbsp Lemon curd (Tesco) - 1 Packet sugared chocolate eggs - 100g Fresh blueberries

Method:
Start this recipe by preparing the biscuit base. Grease a 24cm loose-bottomed cake tin with
some butter & put aside. Mix the melted butter with the crushed biscuits & press into the base
of the cake tin. In a medium-sized bowl, beat together the cream cheese & caster sugar till
light, then add in the vanilla essence, eggs, lemon zest & flour. Continue to beat the mixture
until it is smooth & creamy. Remove the cake tin from the fridge & pour the cheesecake
filling over the blueberries & the biscuit base. Even out with a spatula, then carefully place
the cake tin in the oven at 180°C, & bake the cheesecake for about 40-45 minutes. When
ready, remove the cheesecake out of the oven & allow to cool completely before transferring
onto your serving plate. Finish off by spreading the top with the lemon curd & decorate the
top with the chocolate eggs & fresh blueberries.

Baked Vegetable Tart

Baked Vegetable TartSmart Supermarket

For the pastry:

- 100g Chilled butter, diced - 200g Spelt flour - Pinch salt - 2 tbsp Grated parmesan cheese -
1 Egg yolk - Water to bind

For the filling:

- 1 Large carrot - 2 Medium zucchini - 1 Small aubergine - Salt & pepper - 2 tbsp Olive oil -
3 Eggs, beaten - 250g Mascarpone cheese - 3 tbsp Grated Parmesan - Salt & pepper to taste -
1 tbsp Chopped fresh basil - 1 tsp Fresh thyme leaves

Method:
Start this recipe by thinly slicing the vegetables lengthways into thin strips. Place onto baking
sheets, season with salt & pepper & drizzle with olive oil. Bake in the oven at 200°C for 10
minutes or until beginning to soften. Allow to cool. Meanwhile, make the pastry using the
rubbing in method adding in enough water to bind. Chill in the fridge for 30 minutes before
using to line a 23cm fluted flan tin with the extra hanging over the edge. Cover with baking
paper & baking beans & bake blind at 200°C for 10-15 minutes. Remove the beans & paper
& trim the edge clean. For the filling, mix together the cheeses, herbs & eggs & season with
salt & pepper & spread over the pastry base. Next, starting in the middle, roll up some
zucchini. Continue the layers with different vegetable slices creating a rose effect. Drizzle the
top lightly with olive oil & continue to bake the tart in the oven at 180°C for 40-45 minutes
or until the tart is firm & the vegetables are crispy around the edges.

Spinach & Herbed Cream Cheese

Roulade
Spinach & Herbed Cream Cheese RouladeSmart Supermarket

Ingredients:
- 400g Spinach leaves - 5 Large eggs, separated - 100g Mascarpone - 3 tbsp Self-raising flour
- 150g Garlic & herbed cream cheese - 3-4 tbsp Grated Parmesan cheese - 4 tbsp Chopped
sundried tomatoes

Method: 
Place the spinach into a large pan with a knob of butter & cook for 2 minutes to wilt. Place
into a food processor with the egg yolks, flour, 1 tbsp mascarpone & season well with salt &
pepper. Blitz together until fine. Next, whip the egg whites to stiff peaks then carefully fold
in the spinach mixture. Spread the mixture into the prepared swiss roll tin, even out & bake at
190°C for 12-15 minutes.

In a bowl, mix together the remaining mascarpone & the garlic & herbed cream cheese. Lay a
large sheet of baking paper on your work surface & sprinkle over the grated Parmesan
cheese. When cooked, turn out the cooked spinach roll on top & carefully peel of the baking
paper. Allow to cool down then carefully spread over the cheese filling & scatter over the
chopped sundried tomatoes. Roll up tightly from the short end & serve whilst still warm.

Recipes by Chef Manuel

Recipes: A taste of the

Mediterranean
Chef Manuel Olveira Seller, Chef and Founder at La Loca Maria, a Mumbai-based
Mediterranean restaurant shares a couple of recipes with us
Pesto Linguine Pasta
La Loca Maria

The Telegraph   |   Published 06.11.19, 10:32 AM

Delhi breathed easier on Wednesday as pollution level dropped further due to

clearer skies and moderate wind speed though weather experts feared a cloud
cover at night and light drizzle could lead to deterioration of air quality.

The government's air quality monitoring and forecasting service, Safar, said
though Punjab recorded the season's highest farm fire count of 6,668 on
Tuesday, its impact on Delhi's air quality will be negligible due to a change in
the wind direction.

Advertisement
At 1.30 pm, the city's overall air quality index read 216, which falls in the 'poor'
category. At many places, the pollution level dropped to 'moderate' category.

An AQI between 0-50 is considered 'good', 51-100 'satisfactory', 101-200

'moderate', 201-300 'poor', 301-400 very poor' and 401-500 severe'. An AQI
above 500 falls in the severe plus category.

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The levels of PM2.5 — tiny particulate matter less than 2.5 microns in diameter
that can enter into the lungs and event the bloodstream — dropped to 107
micrograms per cubic metre (ug/m3) in the Delhi-NCR region.

The PM10 concentration was 226 ug/m3 at 1.30 pm.

The safe levels of PM2.5 and PM10 are 60 and 100 ug/m3, respectively.

A senior scientist at India Metereological Department (IMD) said pollution

levels will drop further during daytime due to clearer skies and moderate
winds.

'However, a cloud cover, very light rains, clam winds are expected at night,
which may accelerate accumulation of pollutants and air quality may
deteriorate slightly,' the IMD official said.

The situation will improve again on Thursday due to strong winds and rains.
Delhi is expected to breathe comparatively cleaner air till November 10, he
said.

Safar said, 'Delhi's overall AQI has improved significantly, more rapidly than
predicted, and further improvement during sunlight hours is expected.'

It said a change in the wind direction led to a very low biomass plume
intrusion despite the farm fire count remaining very high on Tuesday.

Safar said the share of smoke from stubble burning in Delhi's PM2.5 pollution
will be just 3 per cent on Wednesday and 2 per cent on Thursday.
'Western disturbances have brought cleaner air to the region. Isolated
thundershowers are expected for the next two days and wind direction is
likely to be southeasterly on November 7. So, no biomass intrusion,' it said.

The Supreme Court-mandated Environment Pollution (Prevention and

Control) Authority had on Monday extended the restrictions on hot mix plants,
stone crushers and dirty fuel-based industries in Delhi-NCR till the morning of
November 8 expecting a repeat of Sunday's episode.

The Supreme Court had also banned construction activities in Delhi-NCR till
further orders.

On Sunday, pollution level in Delhi peaked to a three-year high as high

humidity due to light rains on Saturday led to formation of more potent
secondary particles.

Secondary particles are product of complicated atmospheric reactions

between primary particles — such as particulate matter, sulphur dioxide and
nitrogen dioxide directly emitted by stubble burning and vehicles — in the
presence of other factors such as sunlight and moisture.

Examples of secondary particles include sulphates, nitrates, ozone and organic

aerosols.
Gambas Al Ajillo or Garlic Prawns
La Loca Maria
Gambas Al Ajillo or Garlic Prawns
La Loca Maria
Gambas Al Ajillo or Garlic Prawns

Total Prep Time: 30 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients

 24 pieces of prawns
 5 cloves of garlic
 2 red chillies
 ½ cup of olive oil
 Finely chopped parsley leaves
 ½ tsp salt and pepper
 1 full lemon

Method

1. Start by peeling the prawns leaving the tail on

2. Devein the prawns and then wash it in cold water
3. Slice the garlic cloves, and chop the red chillies and the parsley
4. Pour one-fourth of a cup of olive olive oil into the frying pan and add
the sliced garlic until it turns golden-brown
5. Add the prawns with half a tablespoon of salt and pepper to season it
well and cook them for 3 minutes each side until they turn into a light
golden-brown shade.
6. Add the chopped red chillies after the prawns has been cooked and add
a pinch of salt from the top.
7. Then put off the heat, squeeze a lemon and add some parsley from top.
8. Toss them well together in the pan, and serve it on a plate.
9. You can also serve the prawns with a toasted slice of bread to infuse a
crunchy texture to the tenderness of the prawns.

Gambas Al Ajillo or Garlic Prawns

Total Prep Time: 30 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients

 24 pieces of prawns
  5 cloves of garlic
 2 red chillies
 ½ cup of olive oil
 Finely chopped parsley leaves
 ½ tsp salt and pepper
 1 full lemon

Method

1. Start by peeling the prawns leaving the tail on

2. Devein the prawns and then wash it in cold water
3. Slice the garlic cloves, and chop the red chillies and the parsley
4. Pour one-fourth of a cup of olive olive oil into the frying pan and add
the sliced garlic until it turns golden-brown
5. Add the prawns with half a tablespoon of salt and pepper to season it
well and cook them for 3 minutes each side until they turn into a light
golden-brown shade.
6. Add the chopped red chillies after the prawns has been cooked and add
a pinch of salt from the top.
7. Then put off the heat, squeeze a lemon and add some parsley from top.
8. Toss them well together in the pan, and serve it on a plate.
9. You can also serve the prawns with a toasted slice of bread to infuse a
crunchy texture to the tenderness of the prawns.

Gambas Al Ajillo or Garlic Prawns

Total Prep Time: 30 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients

 24 pieces of prawns
 5 cloves of garlic
 2 red chillies
 ½ cup of olive oil
 Finely chopped parsley leaves
 ½ tsp salt and pepper
  1 full lemon

Method

1. Start by peeling the prawns leaving the tail on

2. Devein the prawns and then wash it in cold water
3. Slice the garlic cloves, and chop the red chillies and the parsley
4. Pour one-fourth of a cup of olive olive oil into the frying pan and add
the sliced garlic until it turns golden-brown
5. Add the prawns with half a tablespoon of salt and pepper to season it
well and cook them for 3 minutes each side until they turn into a light
golden-brown shade.
6. Add the chopped red chillies after the prawns has been cooked and add
a pinch of salt from the top.
7. Then put off the heat, squeeze a lemon and add some parsley from top.
8. Toss them well together in the pan, and serve it on a plate.
9. You can also serve the prawns with a toasted slice of bread to infuse a
crunchy texture to the tenderness of the prawns.

Grilled Mackerel with eggplant salad

(Skoubri me Melitzanosalata)
INGREDIENTS

  

 2 Italian eggplants (about 2 pounds)

 2 red bell peppers
 1/4 cup cup extra-virgin olive oil
 3 tbsp red wine vinegar
 1/3 cup chopped parsley
 1/3 cup chopped mint
 1/4 tsp red pepper flakes
 1 cup toasted walnuts, roughly chopped
 4 mackerel fillets, skin on
INSTRUCTIONS

 
1. Cook the eggplant and peppers on a grill or stove top until the flesh is
soft and the skin is charred. Set aside to cool.
2. Peel the peppers, discard the ribs and seeds, and roughly chop the
flesh. Peel the eggplant as well and roughly chop it. Combine in a
bowl. Whisk together the olive oil and vinegar and add to the bowl,
mixing well to combine. Stir in the parsley, mint and red pepper flakes
and add salt and pepper to taste. Set aside while you cook the
mackerel; add the walnuts to the salad just before serving.
3. To cook the fish, heat a grill or grill pan until very hot and grease it
well. Season the fish with salt and pepper, then place skin-side down
on the grill. Cook until 5 to 8 minutes, until the flesh has firmed and
the skin is crisp. Remove from the grill. Serve each fillet with the
eggplant salad. To drink, Soukakos finds this dish goes equally well
with a broad, citrusy white like Papagiannakos Malagousia from Attika
or a xinomavro like Domaine Karydas from Naoussa.

Festive Recipes from Cross

Border Kitchens
Curd Rice Pudding by Chef Zoheb Ali Qureshi,
Home > Explore > Story > Festive Recipes from Cross Border Kitchens

       

Next in our series on festive special recipes are

these delectable dishes by Chef Zoheb Ali Qureshi,
Executive Chef, Cross Border Kitchens
OT Staff
November 12 , 2020

 03 Min Read

We are delighted by the overhwelming response we have garnered for our ongoing series on
festive recipes for this Diwali.
For this instalment, we asked Chef Zoheb Ali Qureshi from Cross Border Kitchens to share some
gems from his repertoire. Hope you have a great time trying these at home and scoring some
brownie points with your loved ones. 
RELATED: Recipes from The Lodhi's Kitchen
Gulab ki Kheer
Preparation Time 40-45 mins
Serves 2-3 person
Ingredients
Full cream milk 1ltr
Rosewater 5ml                                   
Attar 1drop
Kewra water 5ml
Sugar 40gm
Rose petal (desi)  40gm
Saffron  0.01gm
Pistachios 10gms
Cardamom powder 5gms

Method
Reduce the full cream milk in a lagan with sugar make a thin rabri.
Add gulab jal, ittr, kewra,cardamom powder and fine chopped rose petals.
Serve cold and garnished with pistachios and saffron.
 
Dahi Wala Murgh
Preparation Time 60 mins
Serves 3-4 person
Ingredients

 Chicken curry cut 1kg

 Oil 60ml
 Coriander powder 3 tblspn
 Salt to taste
 Ginger garlic paste 30gms
 Green chilly chopped 20gms
 Chopped ginger 15gms
 Turmeric powder 2tbsp
 Onion paste 60gms
 Coriander chopped 15gms
 Yoghurt (beaten curd) 150gms

 Method
Heat oil and add coriander powder and turmeric powder. 
Add ginger garlic paste and add onion paste till it leaves oil.
Add yoghurt, chopped chillies and bhuno well.
Add chicken pieces and bhuno with yoghurt.
Finish with chopped ginger and chopped coriander.
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Dahi Wala Murg by Chef Zoheb Ali Qureshi

Coconut Rice Pudding 

Preparation Time 35mins
Serves 1-2 person
Ingredients

 Milk 2 cups
  Water 2 cups
 Rice (washed and soaked in water) 25 gms
 Sugar 10gms
 Coconut milk 1 cup
 Salt to taste
 Cinnamon powder 1gm
 Mango 1
 Mint leaf for garnishing

 Method
Stir together milk, water, rice, and sugar in a medium saucepan over medium flame.
Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes.
Add in coconut milk, cinnamon powder, and salt. Cook, stirring occasionally, until creamy, about
10 minutes.
Serve topped with chopped mango and mint leaf.